Mussels with Parmesan Cream

This indulgent mussel dish was inspired by a memorable meal at Flex Mussels. Steamed in a silky parmesan cream broth infused with garlic, shallots, and lemon, it's elegant enough for entertaining but easy enough for a weeknight. Serve it with crusty bread to soak up every last drop of that rich, velvety sauce.

Why You'll Love Mussels with Parmesan Cream

This dish is pure indulgence-creamy, garlicky, and full of briny mussel flavor with a subtle tang from lemon and depth from Parmesan. It's perfect for special dinners or impressing guests without the stress. Sop it all up with crusty bread and you've got an unforgettable meal.

Tips and Tricks

• Rinse mussels thoroughly and discard any that don't close when tapped.
• Cook shallots and garlic low and slow to build a sweet, savory base-don't rush this step.
• Whisk the flour until golden to eliminate raw taste and create a smooth, velvety sauce.

Variations

• Add a splash of white wine with the clam juice for extra brightness.
• Top with fresh chives or tarragon instead of parsley for a flavor twist.
• Mix in a pinch of red pepper flakes for gentle heat.

Substitutions

• Use fish stock in place of clam juice if preferred.
• Swap Parmesan for Pecorino Romano for a saltier, sharper finish.
• Use gluten-free flour to keep it celiac-friendly.

Best Served With

• Crusty sourdough or baguette to soak up the sauce
• Glass of dry white wine like Sauvignon Blanc or Chardonnay
• Light green salad with lemon vinaigrette
• Roasted fingerling potatoes or grilled asparagus

How to Store Leftovers

• Remove mussels from shells and store in an airtight container with broth in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat to avoid curdling the cream. Best enjoyed fresh, but leftovers make a decadent lunch.

Common Questions

Mussels with Parmesan Cream

No ratings yet

This indulgent mussel dish was inspired by a memorable meal at Flex Mussels. Steamed in a silky parmesan cream broth infused with garlic, shallots, and lemon, it's elegant enough for entertaining but easy enough for a weeknight. Serve it with crusty bread to soak up every last drop of that rich, velvety sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 40 minutes mins

Course: Appetizer, Main Course, Seafood

Cuisine: American

Calories: 1162

Ingredients Equipment Method Nutrition

Ingredients

  

• 2 lbs mussels cleaned and debearded
• 5 -6 cloves garlic thinly sliced
• 1 shallot thinly sliced
• 8 oz clam juice or fish stock
• 1 lemon juiced and zested
• 1 tablespoon all-purpose flour
• 3 tablespoon butter
• 4 oz parmesan cheese finely grated
• Scallions or parsley chopped (for garnish)
• Kosher salt and freshly cracked black pepper to taste
• Crusty bread for serving

Equipment

• Medium Dutch oven or heavy pot
• Serving bowl
• Zester or microplane
• Cutting board
• Chefs knife
• Whisk
• Slotted spoon

Method

 

1. Set a medium Dutch oven over medium heat and melt the butter.
2. Add garlic, lemon zest, and shallots, then reduce the heat to medium-low. Sauté until soft and translucent, about 8-10 minutes. Avoid browning. Season with a pinch of salt and pepper.
3. Whisk in the flour until smooth and cook for 1-2 minutes until it forms a golden paste and loses its raw smell.
4. Add clam juice and bring to a boil, whisking to fully incorporate the flour. Scrape up any browned bits from the bottom.
5. Reduce to a simmer and stir in the cream. Season again with salt and pepper.
6. Add mussels and half the parsley or scallions. Stir and cover with a lid. Steam until mussels open, about 5 minutes. Transfer opened mussels to a bowl with a slotted spoon. Discard any that don't open after 10 minutes.
7. Taste the broth. Adjust with salt, pepper, or additional lemon juice as needed. Simmer a few more minutes to thicken, if desired.
8. Remove from heat, stir in the remaining lemon juice to taste, and return mussels to the pot or transfer broth to the serving bowl.
9. Garnish with remaining parsley or scallions. Serve immediately with lemon wedges and crusty bread.

Nutrition

Calories: 1162kcalCarbohydrates: 93gProtein: 100gFat: 41gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 207mgSodium: 4287mgPotassium: 1900mgFiber: 2gSugar: 30gVitamin A: 1965IUVitamin C: 50mgCalcium: 1585mgIron: 21mg

Tried this recipe?

Let us know how it was!