Ingredients

The following ingredients have 2 Servings
  • 2 pounds mussels, cleaned
  • 1 tablespoon butter
  • 2 small shallots, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 cup (236 ml) low-sodium chicken stock, see our easy chicken stock recipe
  • 1/2 cup (118 ml) dry white wine
  • Splash heavy cream
  • 1/4 cup roughly chopped fresh parsley
  • Salt and fresh ground black pepper
  • Lemon wedges, for serving
  • 1 baguette, warmed for serving

Instruction

  • Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
  • Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all the mussels have opened; 6 to 10 minutes. If any mussels do not open, discard them.
  • Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream.
  • Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.