Appetizer: France – Moules À La Crème (Mussels in Cream)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
10 min
Cook
8 min
Total
18 min
Ingredients
2 to 3 lb (1–1.5 kg) fresh blue mussels, cleaned 2 tbsp (30 g) butter 1 shallot, finely chopped 1 clove garlic, minced 1 / 2 cup (120 ml) dry white wine 1 / 2 cup (120 ml) heavy cream Pinch grated nutmeg Salt to taste White pepper to taste 2 tbsp (8 g) chopped flat-leaf parsley Lemon wedges, to serve
Instructions
1. Melt butter in a wide pot over medium heat; add shallot and garlic and cook gently until softened. 2. Pour in the white wine and bring to a simmer. Add mussels, cover and steam 4–6 minutes until opened. 3. Remove mussels with a slotted spoon into a warm bowl, leaving cooking liquid in the pot. 4. Stir in the cream, simmer 1–2 minutes to thicken slightly, season with nutmeg, salt and white pepper. 5. Return mussels to the pot, toss in the cream sauce, sprinkle with parsley and serve at once with lemon.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 457 kcal
Carbohydrates: 15.2 g
Protein: 38.5 g
Fat: 23.9 g
Saturated fat: 12 g
Cholesterol: 137 mg
Fiber: 0.4 g
Sugar: 2 g
Sodium: 954 mg
Potassium: 1099 mg
Calcium: 113 mg
Iron: 12.71 mg
Vitamin A: 332 µg RAE
Vitamin C: 28.9 mg
Vitamin D: 0.5 µg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.