Mussels with Cream Sauce (Moules à la Crème)

Mussels with Cream (Moules à la Crème) is a French dish prepared with mussels cooked in a sauté of garlic and shallots served in a white wine and cream sauce. It's best served with French fries (frites) and a crusty baguette.

Why You'll love this Mussels with Cream Sauce

• It's so easy to make! In less than 10 minutes, you will have a very flavorful meal that is sure to impress!
• It pairs with the best sides! French fries (frites) and crusty bread? Say no more!
• It's cost effective! Mussels are relatively priced well for the shopper watching their wallet. We made 1 ½ pound of Mussels for 2 and we had about 1.2 pound leftover! So much food for a great price.

What you'll need to make Mussels with Cream Sauce

Mussels - We made 1 ½ pounds for 2 and we had about ½ pound leftover! Perfect for next day pasta!

Shallots & Garlic - Thinly sliced!

Bay Leaves - Traditional French cooking will recommend you use fresh bay leaves, but I find them hard to come by. So instead I use 2 dry bay leaves. If you do get your hands on some fresh leaves, make sure to cut them down the center (without going all the way through) to release more flavors.

Fresh Thyme & Fresh Parsley - Fresh is best in this dish, but you can also use dried herbs in a pinch.

Butter - I used French butter since this is a French dish, but any quality butter will work.

Dry White Wine - Use a wine that you enjoy drinking as well! I like to pop the cork, pour a glass, take a sip, then add the wine to the pan. It really enhances the flavor 😉

Crème Fraîche - You could also substrate sour cream or greek yogurt for a more cost effective option. (French cooking purists, don't come at me. I'm helping the home cooks!)

Seasonings - I use freshly ground black pepper and kosher salt. I also like to add red pepper flakes!

How to make Mussels with Cream

Melt the Butter - Start by melting the butter in a pan over medium heat.

Sauté the Veggies & Herbs - Once melted, add the garlic and sweat until soft and fragrant. Next add the shallot, bay leaves, and thyme. Let sweat another 2 minutes, making sure to add no coloration.

Deglaze the Pan - Deglaze the pan with the wine and bring to a boil over high heat. Let the alcohol boil off for 2 minutes.

Add the Mussels - Reduce the heat to medium, add the mussels, and cover with a lid. Let cook until the mussels full open, about 2 mintues. If they all aren't open, place the lid back on and and let steam an additional minute.

Add the cream - Remove the lid and add the crème fraîche and stir in to the sauce well.

Add the seasoning - Season with red chili pepper flakes, freshly ground black pepper, and kosher salt. Stir to combine well.

Add more butter - Add the remaining butter and let melt and mix in.

Garnish - Garnish with fresh parsley and serve immediately with French fries and crusty bread!

FAQ's

What does it mean to "sweat" the garlic and shallots?

To sweat means to cook the garlic and shallots until soft and fragrant. The goal is to cook them without adding any coloration.

What can I serve with Mussels with Cream?

I recommend serving with French fries! Frozen, air fried, deep fried....they all work! Don't forget to sip in the sauce!

I also recommend a crusty bread! I like to just tear a piece off and dip in!

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