Mussels in cream sauce are an elegant dinner perfect for a date night in, but you’ll be surprised how easy they are to make! Fresh mussels are steamed in white wine, then finished with a creamy basil sauce that’s ideal for soaking up with crusty bread.
Easy Mussels in Cream Sauce Recipe
If mussels are a dish you reserve for ordering at restaurants, this recipe is here to change your mind! I love making mussels at home because they cook in minutes, but they always make dinner feel extra special. (These drunken mussels are another favorite.) This easy seafood recipe starts with mussels steamed in white wine, then it’s finished with a creamy, flavorful sauce made with fresh basil, garlic, Parmesan, and a touch of half-and-half.
Why Mussels Are Worth Making at Home
There’s a great Italian restaurant near my house that makes the most amazing mussels. They are loaded with butter and oil, so the calories are probably off the charts. I was inspired to remake this dish lighter, and they turned out great! Serve this with some crusty bread to soak up the delicious sauce.
- Quick cooking: Mussels cook in just a few minutes, which means they’re doable for a weeknight.
- Perfect for entertaining: Despite the quick cook time, this is an impressive dish to serve to guests!
- Rich but not heavy: Using half-and-half keeps the sauce creamy without being high in calories.
- Packed with flavor: White wine, garlic, basil, and Parmesan create a sauce you’ll want to eat with a spoon.
Ingredients You’ll Need
Below are the ingredients for these mussels in cream sauce. See the recipe card for exact measurements.
- Butter for sautéing the aromatics.
- Shallot adds a mild, sweet onion flavor.
- Garlic: You’ll use both chopped and whole garlic cloves.
- Fresh mussels: Live mussels can be stored in the refrigerator for a few days in an open bowl with a wet cloth on top.
- Light white wine: Sauvignon Blanc works well here.
- Half-and-half creates a creamy sauce without making it too heavy.
- Fresh basil adds bright, fresh flavor.
- Extra-virgin olive oil is blended into the sauce.
- Parmesan cheese: Freshly grated is best because it will melt more smoothly into the cream sauce.
- Salt and black pepper to taste.
How to Make Mussels in Cream Sauce
This mussels recipe comes together in a few simple steps. You’ll find the full instructions in the recipe card.
- Clean the mussels: Scrub the shells under cold water and remove any beards. Discard any cracked mussels.
- Steam the mussels: Melt the butter in a large pot. Add the shallots and chopped garlic and cook until softened. Pour in the wine and bring it to a boil. Add the mussels, cover, and cook until they open, about 4 to 6 minutes.
- Remove the mussels: Transfer the opened mussels to a serving bowl and discard any that remain closed.
- Start the sauce: Add some of the half-and-half to the cooking liquid and simmer for a few minutes.
- Blend the basil mixture: In a blender, combine the basil, Parmesan, olive oil, remaining half-and-half, and the whole garlic cloves. Blend until smooth.
- Finish the sauce: Stir the basil mixture into the pot. Season with salt and pepper and simmer for another few minutes until slightly thickened.
- Serve: Pour the sauce over the mussels and serve immediately.
Mussels in Basil Cream Sauce
Ingredients
- 1 tablespoon butter
- 1 shallots, minced
- 3 cloves garlic, 1 smashed and chopped, 2 whole
- 2 lbs live mussels, cleaned well
- 1/2 cup light white wine, I like Matua Lighter Sauvignon Blanc
- 1/2 cup half and half
- 1/2 cup fresh basil
- 2 tablespoons olive oil, extra virgin
- 1/4 cup parmesan
- salt and fresh pepper, to taste
Instructions
- Scrub and de-beard mussels in cold water. Discard any cracked or unopened shells.
- In a large pot melt butter. Add shallots and 1 clove chopped garlic and sauté about 3 minutes. Add the wine and bring to a boil.
- Add the mussels and cover until mussels open, about 4 to 6 minutes.
- When mussels are cooked, scoop them out with a slotted spoon. Discard any mussels that didn't open.
- Add 1/4 cup of the half & half to the wine and simmer on low about 3 to 4 minutes.
- In a blender, puree basil, parmesan cheese, olive oil, remaining half & half and garlic.
- Add to the skillet with the cream, season with salt and pepper and simmer another few minutes.
- Pour over mussels.
Last Step:
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Tips from Gina’s Test Kitchen
- Use fresh mussels: Start with the best mussels you can buy! Fresh mussels smell clean and briny, never fishy.
- Discard damaged mussels: Throw away any cracked mussels before cooking and any that stay closed after cooking.
- Don’t overcook: Mussels become tough if cooked too long. Remove them as soon as they open.
What to Serve With Mussels in Cream Sauce
This dish pairs well with:
Storage and Reheating
- Refrigerator: Although these are best enjoyed right away, you can store leftover mussels in an airtight container for up to 2 days.
- To reheat: Warm gently on the stovetop over low heat. Avoid boiling, which can make the mussels tough and cause the sauce to separate.
This recipe was a step up from the usual white wine based mussels. Served alongside a homemade crusty bread and a fabulous Sauvignon Blanc a midweek dinner was transformed into a better than quality restaurant experience. Thank you for sharing!
Has anyone tried this in the instant pot? If so how did you do it? I saw someone post in a Facebook group about doing mussels in the IP and I immediately thought of this recipe.
I made this recipe tonight and it was so flavorful and awesome! How do I keep the mussels hot while making the sauce? I moved them to a bowl and covered but when it was time to eat them, they weren’t as hot as I wanted them to be. Sorry if this is a silly question but I’m not that experienced making mussels.
Can’t wait to try this! I wonder how it works out in smartpoints now, with the freestyle program turning mussels to 0 SP!
Amazing recipe. So flavourful! The Basil cream mixture tops,off,the mussels. My husband kept saying,how fantastic this dish was. Thank you so much!
Just made these! Yum!!!
These were delicious. A great new way to prepare mussels for me. And the sauce was great with crusty bread.
Hi Gina, im from New Zealand and im not sure what "half and half" is? Assuming you are in America, i guess its an American thing, what else is it known as? Would love to try these 🙂 Thanks
they sell here in america but its really half heavy cream and half whole milk in one container.. hope this helps
Couldn't you use the frozen mussels, too?
I did and it was delicious!
theres a very easy recipe that mum does with mussels: doesnt call for butter, only a little oil with garlic, once the garlic's a little brown, take it out of the pan and just throw it out, then add the mussels and once cooked you add parsley.
Im originally from Italy and we dont use wine with mussels: wine is only used if the mussels are not fresh so that it covers up the smell.
I use to make a similar version but far too high in fat etc and have been looking for a skinnier version. I'm having freinds in for dinner this weekend and I know they love mussels as I do, but my hubby only likes shrimp. I think I will make this but throw in a few shrimp for him. Based on the portion size I can actually serve this as a small appetizer before dinner
I made this last night along with a few other recipes and it turned out awesome!! I'm so happy I found this website and I can't wait to try more of the recipes!
I noticed this recipe hadn't been updated with the Points+ number as a lot of your others have, just the old WW number. I just wanted to let you all know I entered it in the recipe builder and it comes out to 12 points each for 3 servings under the new system (still great for how yummy it is!)
Delicious! If you like mussels this is a fantastic recipe!
They say to use what you drink, I always use Pinot Grigio
Hi Gina,
When u said add white wine, what kind of white wine exactly?
Sorry for asking something so silly!
Agnes
Hi Gina,
You surprised me again! Very nice combination of Basil with mussels, I never have tried this combination before but without having eaten it, I’m sure it’s a great and powerful combination. Mmmmmm…I’ll try this recipe very soon! Can’t wait!
wow, your site is wonderful!
i will enjoy reading it!
XOXO Diet Diva!
Please follow my blog too:
http://dietdivafashionista.blogspot.com/
I love to see your recipes. I have reached my goal weigh, since December 2008 – lost a total of 10kgs – thanks in no small part to following your recipes.
omg. for some reason I always stick to classic French preparations of mussels… and then I see things like this and wonder what on earth is wrong with me and why I don’t branch out more…
Never had mussels, wow!
@Marta, yes the oil and butter version would use up all my points for 1 day!
This looks wonderful!! So DAMN yummy!
I have never had them, but they look so darn good. I have to try this. Thanks Gina!
Jodi
I love mussels, my husband usually makes them, but I’ll see if I can’t show him up with your recipe here :o)
Oooh, looks delicious, Gina! We love mussels!
I will try this recipe but, for the looks of it, it sounds like you did a fantastic job at cutting down the point-count of the Cozze al Verde! I think the original oil-and-butter-rich version is delicious, but your version looks way more reasonable! hahaha plus, with it being lighter, I can probably have more, right?! Thanks!
Mmmm, this looks incredible, I’ve never actually had mussels before, for shame!
@Lindsey, yes, before cooking! Thanks 🙂
@Maria, Basil is my husbands favorite herb as well so he was quite happy!
Yum! Thanks for another idea for mussels!
“Discard any cracked or unopened shells”
I think you mean, discard any cracked or OPENED shells before cooking??
Saw your tweet and had to stop by.
OH MY…this looks and sounds so good! We love mussels!!!
Basil is my favorite herb. The sauce looks amazing!