Mussels in Creamy Garlic Sauce Recipe

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Add the white wine to the pot and bring it to a simmer. Add the mussels and cover the pot with a lid. Cook for 5-7 minutes or until all of the mussels have opened up.

Remove the mussels from the pot with a slotted spoon and set them aside in a bowl. Keep the cooking liquid in the pot.

Pour the heavy cream into the pot with the cooking liquid and whisk until well combined. Cook the sauce over medium heat for 5-7 minutes or until it starts to thicken.

Add the grated Parmesan cheese to the sauce and stir until melted. Season the sauce with salt and pepper, to taste.

Pour the sauce over the mussels in the bowl and garnish with chopped parsley. Serve immediately with crusty bread for dipping.