Mussels in Chile-Garlic Cream
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Mussels in Chile-Garlic Cream

Prep: 10 minutes
Cook: 23 minutes • Serves: 4

4 pounds fresh blue mussels, cleaned
3 tablespoons unsalted butter
2 shallots, minced
4 garlic cloves, minced
1 tablespoon sambal oelek
2 cups dry white wine such as Sauvignon Blanc or Pinot Grigio
1 cup heavy cream
1 tablespoon lime juice
1/2 teaspoon lime zest
1/2 teaspoon kosher salt
2 tablespoons finely chopped fresh cilantro
1 (8-ounce) French baguette

1.Lightly press any opened mussels; discard any that don’t close in a few minutes or any with cracked shells.

2.In large saucepot, melt butter over medium heat. Add shallots; cook 3 minutes, stirring occasionally. Add garlic and sambal oelek; cook 1 minute, stirring occasionally. Increase heat to high; add wine and cream; heat to a simmer. Reduce heat to medium-low; simmer 10 minutes. Add mussels; cover and cook 5 minutes or until mussels open; discard any unopened mussels. Stir in lime juice and zest, salt and 1 tablespoon cilantro.

3.Ladle mussel mixture into serving bowls; sprinkle with remaining cilantro and serve with baguette for dipping.

Approximate nutritional values per serving:
787 Calories, 37g Fat (20g Saturated), 170mg Cholesterol, 1090mg Sodium,
51g Carbohydrates, 1g Fiber, 6g Sugars, 0g Added Sugars, 41g Protein

Chef Tip:
Grill the baguette to add depth of flavor. Diagonally slice baguette 1/2-inch thick and brush both sides with olive oil. Cook in a grill pan over medium-high heat 2 minutes per side or until grill marks appear and bread is toasted.