French Mussels with White Cream Sauce

Show your studying abroad wasn't in vein.

Course Main Course
Cuisine French
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 568 kcal


  • 2 lbs mussels scrubbed and debearded
  • 3/4 cup white wine Pinot Grigio (suggested)
  • 1/2 cup heavy cream
  • 2 tbsp olive oil extra virgin
  • 3 cloves garlic minced
  • 2 tbsp butter
  • 1/2 cup parsley chopped
  • 8 oz spaghetti or linguini optional
  • red pepper flakes optional


  1. In a large pot heat the olive oil over medium-high heat. Add garlic and cook until browned. Add wine, cream, and butter. Cook until butter has melted (about 3 minutes). Add salt, pepper, mussels and parsley. Stir all ingredients together and cover. Cook until mussels open (about 15 minutes). Place mussels in a large serving bowl and ladle with cream sauce.

  2. Optional:

    Remove mussels from cream sauce and place into a separate bowl. Reduce heat to medium-low and simmer until thickened (about 3-5 minutes). Add 1/2 lb of cooked pasta. Garnish with red pepper flakes and serve aside mussels.