Mussels in Lemon Cream Broth

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Mussels in lemon cream broth steamed with shallots, white wine, and fresh thyme, served over olive oil toasted sourdough.

Prep Time15

Cook Time15

Total Time30

Course: Appetizers

Cuisine: Nova Scotian

Servings: servings

Calories: 427kcal

Brush both sides of the sourdough bread with olive oil, then place it on a baking sheet. Broil until deeply golden and crisp, about 3 to 4 minutes, then set aside.
Rinse the mussels under cold running water, scrubbing the shells with your hands to remove any debris. If any mussels are open, give them a gentle tap on the counter and discard any that do not close. Remove the beards by gripping the fibrous threads with your fingers and pulling firmly toward the hinge end of the shell.
Place a large pot over medium heat, melt the butter, add the shallot, and cook until softened, about 2 to 3 minutes.
Add the white wine and fresh thyme, then bring to a lively simmer. Cook for 1 to 2 minutes.
Add the mussels to the pot, give them a stir to distribute the aromatics, cover tightly with a lid, and steam for 7 to 10 minutes, or until most of the mussels have opened.
Use tongs to transfer the mussels to a large bowl, discarding any that have not opened, then remove the meat from the shells and discard the shells.
Add the cream to the pot of cooking liquid and stir gently. Return the mussel meat to the pot, add the lemon zest, and stir to combine.
Place a slice of toasted sourdough in a bowl and spoon the mussels and broth over top to serve.

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.

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.