Mussels in a Creamy White Wine Garlic Sauce | Recipe Cart
Some people find the texture of mussels off-putting, but after they’ve been steaming away in a creamy, buttery sauce they soon start to get super delicious. The
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Ingredients
- 3 tablespoons (1 1/2 oz) butter
- 1 (8 oz) white onion (diced)
- 2 garlic cloves (chopped)
- 1 vegetable bouillon cube
- Juice of 1/2 lemon (1 to 2 tablespoons)
- 4 pounds mussels (scrubbed and debearded)
- 1 1/4 cups dry white wine
- 1 generous cup heavy cream
- Small handful of fresh curly parsley (chopped)
- Freshly ground black pepper
- Lemon wedges (for serving)
- Crusty bread (for serving)
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