Creamy Mussels with Scallions

Creamy Mussels with Scallions
  • 2 servings
  • 0:08 Preparation
  • 0:12 Cooking
  • 0:20 Total Time


Add all
  • 907 g

    fresh farmed mussels

  • 1 1/2 cups
    (375 mL)

    white wine

  • 2

    cloves garlic, chopped

  • 2 cups
    (500 mL)

    cream 15%

  • salt and freshly ground black pepper

  • 2 Tbsp.
    (30 mL)

    chopped fresh parsley

  • 2

    scallions sliced thin


Brush, wash and debeard mussels. Put them in a big pot. Discard damaged mussels.

Add white wine and garlic.

Cover and cook on high heat for 4-5 min. or until mussels open. During cooking, stir mussels with a spoon to make them open, discarding any that remain closed.

Remove and set aside.

Add cream, salt, pepper and parsley to cooking liquid in the pot. Simmer 4-5 min. to reduce sauce slightly.

Top mussels with sauce and garnish with scallions.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

Discover your taste profile!

© Société des alcools du Québec, 2007