Shrimp Mussels Garlic Cream (Print Version)
Tender shrimp and mussels in a luscious garlic cream sauce brightened with lemon and herbs for a quick elegant dish.
# What You'll Need:
→ Seafood
01 -
12 ounces peeled and deveined shrimp
02 -
1 pound cleaned and debearded mussels
→ Aromatics and Herbs
03 -
4 cloves garlic, minced
04 -
2 tablespoons fresh parsley, chopped
05 -
1 teaspoon lemon zest
→ Liquids
06 -
2/3 cup dry white wine
07 -
3/4 cup heavy cream
08 -
1 tablespoon freshly squeezed lemon juice
→ Fats and Seasoning
09 -
2 tablespoons unsalted butter
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
# Steps to Follow:
01 -
Melt butter in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, taking care not to brown.
02 -
Pour in dry white wine and simmer for 2 to 3 minutes until reduced by half, intensifying the flavor and preparing the base for steaming seafood.
03 -
Add mussels to the skillet and cover with a lid. Steam for 3 to 5 minutes until shells open. Remove opened mussels to a bowl and discard any unopened ones.
04 -
Reduce heat to medium-low. Stir in heavy cream and lemon zest, allowing the sauce to gently simmer for 2 to 3 minutes until it slightly thickens and attains a silky texture.
05 -
Add seasoned shrimp to the skillet and cook for 2 to 3 minutes per side until pink and opaque, ensuring tenderness without overcooking.
06 -
Return mussels and any collected juices to the skillet. Toss with chopped parsley and lemon juice. Adjust seasoning with salt and freshly ground black pepper. Serve immediately for optimal flavor.
# Additional Notes:
01 -
Use fresh seafood for optimal flavor and texture. Avoid overcooking shrimp to maintain juiciness. Briefly sauté garlic to prevent bitterness. Store leftovers refrigerated up to two days; reheat gently to preserve sauce consistency.