Shrimp Mussels Creamy Garlic

Shrimp and mussels in creamy garlic sauce is a quick yet elegant dish that turns any regular weeknight into a celebration This recipe captures the sweet succulence of fresh seafood while bathing it in a luscious garlicky cream sauce that keeps you coming back for another bite

The first time I made this was for a friend’s birthday dinner and it instantly became my go to for special occasions It is honestly hard to beat the combo of buttery garlic cream with plump seafood

Ingredients

• Shrimp: tender and juicy look for wild caught if possible and always peel and devein for the best texture
• Mussels: sweet briny and best when tightly closed before cooking choose ones that smell fresh like the sea
• Garlic: aromatic backbone of the sauce I go with fresh cloves only
• Heavy cream: provides richness and that signature silky texture grab high quality cream with no additives
• White wine: brightens the flavors and deglazes the pan dry varieties like Sauvignon Blanc or Pinot Grigio work best
• Fresh parsley: adds freshness and color flat leaf parsley is my favorite
• Lemon: both juice and zest to balance the richness always use fresh lemons not bottled juice
• Butter: gives deep flavor and coats the seafood beautifully unsalted lets you control the seasoning
• Salt and pepper: enhances every other flavor use sea salt and freshly cracked black pepper if you can

Step by Step Instructions

Prepare the Seafood:

Rinse the mussels under cold water scrubbing the shells and pulling away any beards Toss any that are open and do not close with a gentle tap Peel and devein the shrimp patting them dry to help them sear instead of steam

Sauté the Garlic:

Melt the butter in a large deep skillet over medium heat Add the minced garlic stirring constantly You want to cook it until fragrant not browned About 40 seconds to achieve just enough color for flavor

Deglaze and Steam:

Pour in the white wine Let it bubble and scrape up any bits from the pan Add the cleaned mussels in a single layer Cover the skillet tightly Steam for 3 to 5 minutes checking after 3 minutes and removing any mussels that have opened to avoid overcooking

Cook the Shrimp:

Uncover and stir in the shrimp spreading them evenly Let them cook undisturbed for about 1 minute then gently fold them into the sauce Cook for 2 more minutes just until turning opaque and pink

Cream Sauce and Finish:

Lower the heat Stir in the heavy cream lemon zest lemon juice and most of the chopped parsley Simmer just 1 or 2 minutes to combine flavors Season well with salt and pepper Taste and adjust with extra lemon if needed for brightness Remove from heat

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My favorite ingredient is definitely the lemon A bright squeeze right at the end transforms the whole dish It reminds me of summer family gatherings at the beach where we always fought over the last buttery mussel

Storage Tips

Refrigerate leftovers within two hours in a tightly covered container The sauce thickens in the fridge Add a splash of water or cream while gently reheating over low heat Eat within one to two days for best texture

Ingredient Substitutions

You can use half and half in place of heavy cream for a lighter version Clams work beautifully instead of or with mussels Chopped chives or dill have their own twist if you do not have parsley

Serving Suggestions

Chunky toasted bread is a must to soak up every last drop of sauce For a lighter meal serve with lemony arugula salad or steamed rice I love placing the skillet right in the center of the table so everyone can serve themselves

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Cultural and Historical Context

Seafood in a velvety garlic sauce is a classic in Mediterranean cooking blending the bounty of the sea with luxurious dairy traditions Dishes like these remind me of European vacation nights the kind that stretch out with laughter and fresh crusty bread

Frequently Asked Questions

→ What wine pairs well with creamy shrimp and mussels?

A crisp white wine such as Sauvignon Blanc or Pinot Grigio complements the rich, garlicky sauce and enhances the seafood flavors.

→ How can I thicken the garlic cream sauce?

Let the sauce simmer gently to reduce, or add a small amount of cornstarch slurry for a thicker consistency without overpowering flavors.

→ Is it necessary to discard unopened mussels?

Yes, any mussels that remain closed after steaming should be discarded for safety to avoid possible foodborne illness.

→ Can I substitute the heavy cream?

For a lighter version, try using half-and-half or evaporated milk, though the sauce may be less creamy.

→ What side dishes complement this dish?

Serve with crusty bread, steamed vegetables, or over pasta to soak up the flavorful garlic cream sauce.

→ How do I avoid overcooking the shrimp?

Cook just until the shrimp turn pink and opaque; remove from heat promptly to keep them tender.