Mussel Stew

Ingredients for 1 person: •1/2 lb mussels •1 tbsp butter •1/4 onion, chopped •2 garlic cloves, minced •1/2 cup dry white wine, such as Sauvignon Blanc •1/2 tsp thyme •1/4 tsp paprika •1/4 tsp salt •1/4 tsp ground black pepper •1/2 cup heavy cream •2 tbsp chopped parsley, for garnish

Ingredient substitutions

• Butter: Use the same amount of olive oil for sautéing.
• Fresh thyme: Use about one-sixth as much dried thyme.
• Heavy cream: Use an equal amount of half-and-half for a lighter, less rich broth.

Nutrition per serving

Estimated values for 1 serving

Drink pairing

A crisp, dry white wine such as Sauvignon Blanc
Its bright acidity complements the creamy broth and the mussels’ briny flavor.

Non-alcoholic: Sparkling water with a squeeze of lemon

A hearty stew made with mussels, white wine, onion and garlic.

Steps

1. Rinse the mussels in cold water and discard any that are broken. 2. Melt the butter in a medium-sized saucepan. Add the onion and garlic and cook over low-medium heat until softened. 3. Add the white wine, thyme, paprika, salt and black pepper. 4. Add the mussels, increase heat to medium, and cover the saucepan with the lid. 5. Cook for 6-8 minutes, until the mussels are cooked and the shells are open. Discard any unopened mussels. 6. Add the heavy cream and cook for 1 minute more. 7. Serve with the chopped parsley.

Tips for Mussel Stew

• A good stew has plump mussels and a creamy, lightly glossy broth; avoid boiling hard after adding the cream, which can make the sauce look split.
• Use a saucepan with a close-fitting lid and enough room for the shells to open; crowded mussels may cook unevenly.
• Have bowls and crusty bread ready before serving—the broth is best enjoyed while hot, and bread is useful for soaking it up.

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; discard mussels that remained closed after cooking.

Frequently asked questions

How can I tell when the mussels are cooked?

The shells should open and the meat should look plump and opaque. Discard any that stay closed after cooking.

Can I make this stew ahead?

It is best freshly made, since mussels can become tough when reheated. For easier prep, chop the onion and garlic ahead and refrigerate them until cooking.

What should I serve with mussel stew?

Crusty bread is a natural match for the creamy wine broth; a simple green salad also makes a fresh contrast.