How To Make Mussels in Champagne Sauce
Fresh mussels cooked in a creamy and tangy champagne sauce, perfect for a fancy dinner party.
Serves:
Ingredients
- 2 lbs of fresh mussels, cleaned
- 1 shallot, minced
- 3 garlic cloves, minced
- 1 cup of champagne
- 1 cup of heavy cream
- 2 tbsp of unsalted butter
- Salt and pepper
- Fresh parsley, chopped (for garnish)
Instructions
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In a large pot, melt butter over medium heat.
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Add minced shallot and garlic, cooking until softened.
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Pour champagne into the pot and let it simmer until it reduces by half.
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Add heavy cream and stir until combined.
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Add cleaned mussels to the pot and cover with lid, cooking for about 5-7 minutes.
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Remove lid and check if all mussels have opened, discarding any that haven’t.
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Season with salt and pepper, garnish with chopped parsley and serve immediately.
Nutrition
- Calories : 412kcal
- Total Fat : 23g
- Saturated Fat : 14g
- Cholesterol : 117mg
- Sodium : 443mg
- Total Carbohydrates : 10g
- Dietary Fiber : 0g
- Sugar : 2g
- Protein : 28g
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