Ingredients
Scale
Gather these ingredients, and you’re halfway to creating a masterpiece:
- 2 pounds of fresh mussels, cleaned and debearded
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth for a vegetarian option)
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Start by heating the olive oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. The aroma of garlic in olive oil always takes me back to my first culinary class, where I learned the art of layering flavors.
- Pour in the chicken broth and bring it to a simmer. This will create a flavorful base for our mussels.
- Add the cleaned mussels to the pot, cover with a lid, and let them steam for about 5-7 minutes, or until the shells open. Discard any mussels that do not open.
- Once the mussels are cooked, remove them from the pot and set aside, leaving the liquid behind.
- Reduce the heat to low, stir in the heavy cream, sun-dried tomatoes, and Parmesan cheese, and let the sauce thicken slightly for about 3-4 minutes.
- Add the cooked mussels back into the pot, stirring gently to coat them in the creamy sauce.
- Season with salt and pepper to taste, and sprinkle fresh basil over the top just before serving. I always find that fresh herbs add a lovely finishing touch, much like when my grandma would garnish her dishes with fresh parsley from her garden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International