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Lemon Cream Steamed Mussels

5 from 2 votes

These Lemon Cream Steamed Mussels will not disappoint as a starter to any meal. Or being the star of the show for that matter. For all you seafood lovers out there, make them and you won’t be disappointed.

close up of Lemon Cream Steamed Mussels
Lemon Cream Steamed Mussels

There are days when I can’t think of one single thing to cook and days when there isn’t enough time to make all that I can think of.  Why can’t there be a happy balance. 

Thankfully, yesterday I was inspired to get cooking and make a few new things for the blog.  It’s so easy to fall into the rut of “Everybody eats this, so let’s just play it safe.”.  That sums up my life on most days.  But then I have days like today, when I make what I like regardless if I’ll be the only one eating the final plate.  And if they don’t like it, they know how to make sandwiches.

over head view of Lemon Cream Steamed Mussels
Lemon Cream Steamed Mussels

Ingredients

  • 2 lb mussels whole
  • 2 Tablespoons butter
  • 1 medium onion finely diced
  • 6 clove Garlic peeled and thinly sliced
  • 2 Dried chilies finely chopped
  • 1 Cup white wine
  • 1 Cup cream
  • Fresh chopped parsley
  • Juice and zest of one lemon
  • Sea salt
  • Black pepper
a bowl full of Lemon Cream Steamed Mussels
Lemon Cream Steamed Mussels

Instructions

  1. Clean the mussels by filling up your sink with cold water and dumping them all in. Pick up each one and give it a gentle scrub. If you notice any mussels that are cracked, discard them.
  2. Now you have to debeard the mussels. Most mussels will contain a string like seaweed that is in the crack of the mussel. All you have to do is pull it off. Do so by pulling towards the bottom of the shell and it will come off quickly. Repeat this for all the mussels. You many notice that they don’t all have beards and that is fine. Once you have done this for all the mussels give the another rinse in cold water keep them in a cold water bath until you are ready to cook them.
  3. In a large heavy bottomed pot set over high heat, add the butter stir until it melts. Reduce heat to medium and add the onion, sliced garlic and chili. Stir really well and let cook for 5 – 8 minutes until the onions are soft.
  4. Add all the cooking wine and cook for a further 5 minutes or until the wine reduces by about half. Pour in the cooking cream and bring to a simmer for a few minutes. Add salt and pepper.
  5. Turn the heat back up to high, add the mussels, give a good stir and cover. Leave for about 8 minutes.
  6. Remove from heat. Add parsley, lemon juice and lemon zest.
  7. Serve immediately.
Lemon Cream Steamed Mussels

Notes about the mussels

If you’re new to seafood and find it daunting and difficult, it really isn’t at all.  In fact, most seafood and fish is pretty easy to cook.  And what’s great about it is that it generally cooks quite quick.  Mussels cook in no time at all and can be served as an appetizer or main course. 

  • This was 2lb of mussels and will serve 4 people.  Depending on how much you like to eat of course.  Goes great with some baguette or any kind of rustic bread. 
  • Below in the recipe you will see full instructions on how to clean and prepare your mussels.  It’s easy.  Just make sure you throw away any mussels that have broken shells before you get cooking. 
  • Also, once they are cooked, discard any mussels that didn’t open.  There will always be a few. 
  • His recipe makes quite a lot of sauce, so if you feel you don’t want much sauce, just literally half the ingredients below.  Personally, we loved the sauce and the more the better.
  • The sauce has a bit of a kick because I added some chilies.  If you’re not a fan of heat, leave the chilies out. 
Lemon Cream Steamed Mussels

Frequently Asked Questions

Can you eat mussels raw?

Mussels have to be completely cooked to be safe to eat. Mussels will be fully cooked when the shells open the and flesh is a slight pink colour.

Which part of the mussel is inedible?

The only part of the mussel you cannot eat is the shell.

Lemon Cream Steamed Mussels

Bechamel Stuffed Mussels

These Bechamel Stuffed Mussels are the perfect grown up appetizer. Cooked mussels that are chopped and added to a creamy bechamel sauce then coated in a bread crumb coating and fried to crispy perfection.
Check out this recipe

Moules Mariniere

Fresh mussels make for the perfect starter to a delicious dinner!
Check out this recipe

Crispy Fried Calamari Recipe

You know you just can't resist a big plate of Fried Calamari. This recipe uses a fresh squid that's cleaned and prepared to make the freshest calamari ever! By using a light batter and frying to crispy perfection, you'll want to make these.
Check out this recipe
Crispy fried calamari rings on a black plate.
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Lemon Cream Mussels

These Lemon Cream Steamed Mussels will not disappoint as a starter to any meal. Or being the star of the show for that matter. For all you seafood lovers out there, make them and you won't be disappointed.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Lunch, Starter
Cuisine: Mediterranean
Keyword: Seafood
Servings: 4 servings
Calories: 423kcal
Author: Julia Pinney

Ingredients

  • 2 lb mussels whole
  • 2 Tablespoons butter
  • 1 medium onion finely diced
  • 6 clove Garlic peeled and thinly sliced
  • 2 Dried chilies finely chopped
  • 1 Cup white wine
  • 1 Cup cream
  • Fresh chopped parsley
  • Juice and zest of one lemon
  • Sea salt
  • Black pepper

Instructions

  • Clean the mussels by filling up your sink with cold water and dumping them all in. Pick up each one and give it a gentle scrub. If you notice any mussels that are cracked, discard them.
  • Now you have to debeard the mussels. Most mussels will contain a string like seaweed that is in the crack of the mussel. All you have to do is pull it off. Do so by pulling towards the bottom of the shell and it will come off quickly. Repeat this for all the mussels. You many notice that they don’t all have beards and that is fine. Once you have done this for all the mussels give the another rinse in cold water keep them in a cold water bath until you are ready to cook them.
  • In a large heavy bottomed pot set over high heat, add the butter stir until it melts. Reduce heat to medium and add the onion, sliced garlic and chili. Stir really well and let cook for 5 – 8 minutes until the onions are soft.
  • Add all the cooking wine and cook for a further 5 minutes or until the wine reduces by about half. Pour in the cooking cream and bring to a simmer for a few minutes. Add salt and pepper.
  • Turn the heat back up to high, add the mussels, give a good stir and cover. Leave for about 8 minutes.
  • Remove from heat. Add parsley, lemon juice and lemon zest.
  • Serve immediately.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Lemon Cream Mussels
Amount Per Serving (1 serving)
Calories 423 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 18g113%
Cholesterol 129mg43%
Sodium 408mg18%
Potassium 516mg15%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 2g2%
Protein 16g32%
Vitamin A 1301IU26%
Vitamin C 13mg16%
Calcium 89mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

By on September 17th, 2019
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