I was having a stressful workday when I walked into the kitchen the night that I made this dish but by the time I walked out of the kitchen, I was floating on cloud nine. This dreamy dish turned around my whole day. That’s the power of a great dinner and that is, in a nutshell, why I started The Rose Table.
I could honestly eat mussels and pommes frites every single week. I just love the simplicity! Not to mention that you can get such high-quality frozen mussels these days and you don’t even have to thaw them before cooking them. I always have mussels in my freezer, which makes this a quick weeknight dinner. This seriously takes ten minutes to make and tastes incredibly fancy!
The broth is amazing. Don’t even consider making this without fantastic bread to dip in the broth. You would be missing out! With loads of garlic, a splash of white wine, chicken bouillon, and a splash of cream, the broth is so creamy and flavorful. I loved it so much, I even dipped my fries into the broth!
I wrote this up for a dinner serving for one but this recipe easily doubles/quadruples.
Garlic Cream Mussels
1 Tbsp butter
2 Tbsp minced garlic
1 pound mussels
1/2 cup dry white wine
1 chicken bouillon cube
3/4 cup water
Juice of 1/4 lemon
1-2 Tbsp cream
Fresh chives or Italian parsley
In a large sauté pan or soup pot set over medium heat, melt butter. Add the garlic and cook for 2-4 minutes or until slightly browned, stirring occasionally.
Add the white wine, bouillon cubes, and water. Bring to a boil then reduce to a simmer and add the mussels. Cook until the mussels open up, stirring occasionally.
Stir in the cream. Add chives and lemon juice and serve with sourdough bread.
Watch me make it: