Mussels in Chipotle Cream Sauce
This steamed mussels in chipotle cream sauce recipe is an easy, one-pot meal that can be yours in less than 30 minutes! Made with fresh mussels, chipotle peppers, cream, white wine, and aromatics, this simple dish makes for a delicious appetizer or light dinner.
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Servings: 2 people
Ingredients
- 3 tablespoons avocado oil or ghee
- 2 pounds mussels
- ½ cup shallots, minced
- ¼ cup garlic, minced
- ⅔ cup dry white wine, I use sauvignon blanc
- ⅔ cup heavy cream,
- 4 tablespoons chipotle peppers in adobo sauce, adobo sauce only
- 2 teaspoons worcestershire sauce,
- ½ cup chicken broth,
- Kosher salt, to taste
- 2 teaspoons flat leaf parsley, for garnish, chopped
To Serve
- Ciabatta loaf, optional sliced and toasted
- Jasmine rice, optional
Instructions
- Clean mussels under cold running water. In a bowl add cream, adobo sauce and worcestershire sauce. Mix then set aside for later use.
- In a braiser or large dutch oven over medium-high heat, add avocado oil. Add shallots and garlic, then lower heat to medium. Cook for 6 minutes, keeping a consistent stir and careful to not let the mixture brown.
- Add white wine and cook for 4 minutes to allow alcohol to cook off. Once liquid reduces by about half, add chicken broth and cream mixture. Cook for 5 minutes or until liquid reduces and thickens. Season to taste with kosher salt.
- Add mussels then cover pot with lid. Cook for 7 minutes and discard shells that do not open.
- Serve immediately with toasted bread (preferred pairing) or jasmine rice.