Mussels in Lemon Cream Broth

To make mussels in lemon cream broth, fresh mussels are steamed on the stovetop with shallots, white wine, and fresh thyme, then finished with a bit of 35% cream and finely grated lemon zest. It’s amazing spooned over crisp olive oil-toasted sourdough bread.

Mussels in lemon cream broth are such a simple and delicious way to enjoy fresh mussels. I like to use a cast-iron Dutch oven for this recipe because it holds heat evenly and gives the mussels enough room to steam. Once they’ve opened, I reduce the cooking liquid slightly with a bit of 35% cream. It keeps the broth on the cusp between light and rich. Spooned over slices of Birdie’s sourdough, toasted with olive oil, is my favourite way to eat this dish.

Ingredients for Mussels in Lemon Cream Broth

Ingredient Notes

• 35% Cream: Use whipping cream labelled at 35% milk fat or higher.
• Bread: Choose a sturdy loaf that can hold up to the broth without getting soggy. I love using sourdough for extra flavour.
• Butter: I use salted butter for all of my recipes.
• Fresh Mussels In The Shell: Look for tightly closed shells with a clean, ocean smell, and discard any that are cracked or stay open after tapping gently on the counter.
• Fresh Thyme: Fresh sprigs are ideal for this recipe.
• Lemon: Choose a firm, heavy lemon with unblemished skin.
• Olive Oil: Use any olive oil you like.
• Shallot: Pick one that feels firm with no soft spots or sprouting.
• White Wine: I like a dry white wine you’d enjoy drinking, such as Pinot Grigio or Sauvignon Blanc.

It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

• 35% Cream: You can use ½ cup of half and half, sometimes called coffee cream, in place of the 35% cream.
• Butter: Substitute 2 tablespoons of olive oil instead of the butter.
• Fresh Mussels In The Shell: Use 2 cups of frozen mussel meat, frozen or thawed, skip the steaming step, prepare the broth as directed, then stir in the mussels during the final minute of cooking.
• Fresh Thyme: You can use ½ teaspoon of dried thyme or 1 tablespoon of chopped fresh tarragon, parsley, chives, dill, or basil instead.
• Olive Oil: Substitute 2 tablespoons of melted butter for the olive oil.
• Shallot: Swap in ¼ cup of finely chopped white or yellow onion instead.
• White Wine: You can use ½ cup of dry vermouth, dry hard cider, light beer, non alcoholic white wine, or low-sodium chicken broth instead.

Recipe Variations

Try any of the following for a twist on this mussels in lemon cream broth recipe:

• Baby Spinach: 1 cup, fresh, stir in after adding the cream
• Bacon: 2 slices, chopped, cook in the pot before adding the butter
• Capers: 1 tablespoon, stir in after adding the cream
• Chilli Flakes: ¼ teaspoon, add with the shallot
• Fennel: ¼ cup, thinly sliced, cook with the shallot
• Garlic: 1 clove, minced, cook briefly with the shallot
• Old Bay Seasoning: ¼ teaspoon, add with the cream
• Peas: ½ cup, frozen, stir in during the final minute of cooking

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

How To Make Mussels in Lemon Cream Broth

STEP 1: Brush both sides of the bread slices with olive oil, then toast under the broiler until golden and crisp. Set aside.

STEP 2: Melt the butter in a large pot and cook the sliced shallot until softened. Stir in the white wine and fresh thyme.

STEP 3: Add the mussels to the pot.

STEP 4: Give the mussels a stir to distribute the aromatics, then cover and steam for 7 to 10 minutes, or until most of the mussels have opened.

STEP 5: Use tongs to transfer the mussels to a bowl, then remove the meat from the shells and discard the shells.

STEP 6: Stir the cream into the cooking liquid. Return the mussel meat to the pot, add the lemon zest, then spoon everything over the toasted sourdough to serve.

Recipe Notes

• For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
• Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
• To switch to gram measurements, click “Metric grams” in the ingredients section of the recipe card.
• Start checking for opened shells at the 7 minute mark.
• You can strain the cooking liquid before adding the cream if you want to catch any grit.

Storage

• Store leftover mussels and broth in an airtight container in the refrigerator for up to 2 days. Warm gently on the stovetop until heated through, as boiling can make the mussels tough.