Description
This creamy garlic Parmesan mussels recipe features tender mussels in a rich, buttery, garlicky sauce with heavy cream and Parmesan, balanced by fresh parsley and lemon juice.
Ingredients
- 1 pound mussels, cleaned
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- Salt and pepper, to taste
- 1 lemon, cut into wedges
Instructions
- Clean the mussels thoroughly—discard any with broken shells or that do not close when tapped.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
- Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally.
- Add the grated Parmesan cheese and stir until completely melted and the sauce is smooth. Season with salt and pepper to taste.
- Add the cleaned mussels to the sauce, cover the skillet with a lid, and cook for 5–7 minutes, or until all mussels have opened. Discard any mussels that remain closed.
- Sprinkle the chopped parsley over the mussels and stir gently to combine.
- Serve immediately with lemon wedges on the side—squeeze lemon juice over the mussels just before eating for a hint of acidity that brightens the dish.
Notes
- Add red chili flakes or hot sauce for a spicy variation.
- Use dry white wine instead of some cream for acidity.
- Increase garlic or use garlic paste for more flavor.
- Swap parsley with fresh basil or tarragon for variation.
- Reheat gently and avoid boiling to keep mussels tender.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood
Nutrition
- Serving Size: 1/2 pound mussels with sauce
- Calories: 420
- Sugar: 2g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 110mg
