Creamy Garlic Shrimp Mussels (Print Version)
# Ingredients:
→ Seafood
01 -
450 g shrimp, peeled and deveined
02 -
450 g fresh mussels, cleaned and debearded
→ Sauce Base
03 -
30 ml olive oil
04 -
42 g butter, divided
05 -
5 cloves garlic, minced
06 -
120 ml dry white wine or seafood stock
07 -
240 ml heavy cream
08 -
50 g Parmesan cheese, grated
09 -
0.5 g red pepper flakes (optional)
10 -
2 tbsp fresh parsley, chopped
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Garlic Bread
13 -
1 baguette or 4 ciabatta rolls
14 -
56 g butter, softened
15 -
3 cloves garlic, minced
16 -
1 tbsp fresh parsley, finely chopped
17 -
Pinch of salt
# Instructions:
01 -
Preheat oven to 190°C. Mix softened butter, minced garlic, finely chopped parsley, and a pinch of salt in a bowl.
02 -
Slice baguette or rolls in half lengthwise. Spread each piece with the garlic butter mixture, then arrange on a baking sheet. Bake for 8–10 minutes until golden and crisp.
03 -
Heat olive oil and 14 g butter in a large skillet over medium heat. Add half the minced garlic and cook for 30 seconds until fragrant.
04 -
Add cleaned mussels and white wine or seafood stock. Cover and steam for 5–6 minutes until all mussels open. Discard any mussels that remain closed.
05 -
Remove cooked mussels from the skillet and set aside, reserving cooking liquids in the pan.
06 -
Add remaining 28 g butter and remaining garlic to the pan. Sauté for 1 minute. Add shrimp, season with salt, black pepper, and red pepper flakes if desired. Sauté until shrimp turn pink and slightly firm, about 2–3 minutes.
07 -
Stir in heavy cream and grated Parmesan cheese. Simmer gently until the sauce thickens slightly.
08 -
Return mussels to the skillet and toss gently to coat in the creamy garlic sauce.
09 -
Sprinkle with chopped fresh parsley and adjust seasoning if needed. Serve hot, accompanied by the warm garlic bread for dipping.
# Notes:
01 -
Avoid overcooking shrimp to retain tenderness; discard any unopened mussels after steaming.
02 -
For additional heat, increase red pepper flakes or add hot sauce. Other shellfish, such as scallops or clams, can be included for variation.
03 -
Brighten the dish with a squeeze of fresh lemon juice and serve with a chilled dry white wine.