Cristo’s Mussels in Cream Sauce

Written By Zachary Redin

Mussels in Cream Sauce (feeds 4-6):

  • Ingredients

    • 3 scallions

    • Salt (to taste)

    • 10 cloves garlic

    • 2 large shallots

    • 6T Extra Virgin Olive Oil

    • 6 sprigs fresh dill

    • Small handful of fresh Thyme

    • 4lbs of Mussels from To The Gills

    • 2 tsp white sugar

    • 2 whole lemons

    • 1 ½ pints heavy cream

    • ⅛ pound of salted butter

    • (optional) Pernod or other anise based liqueur

  • Prep

    • Scallions: cut in half, separating white section from green section

      • White: slice on a bias at medium thin thickness

      • Green: slice as thin as possibly on a perpendicular angle from stalk

    • Garlic: crush lightly to remove peel from clove, then dice finely, discarding butt

    • Shallots: Halve from end to end and dice finely

    • Thyme: tie bunch together with twine or food-safe string for easy removal later

    • Lemons: Halve both lemons width wise, set one aside for garnish, juice remaining 1 ½ lemons

  • Cooking

Start with a medium/large pot (big enough to hold everything while still being able to stir freely) on low heat. While cold, add 6T EVOO and White part of Scallion. Allow scallion to sweat slowly. Once scallion begins to appear translucent and smell fragrant, add in shallots, bundle of Thyme, and garlic and continue to simmer on low/medium heat until shallots and garlic have fully sweat. (trying to avoid browning as much as possible). (Optional: Once ingredients have sweat and turned translucent and fragrant, briefly turn heat to high, until ingredients begin to fry. Immediately deglaze with Pernod or anise liqueur and turn heat back down to medium low and let simmer until alcohol is completely cooked off).

Next, add dill sprigs and mussels and stir until mussels are evenly coated. Add cream, season with sugar and salt (to taste; stop when not quite salty enough as mussels will incorporate saltiness as they cook). Allow cream to come up to temperature gently, stirring occasionally. Continue to cook on medium heat until every Mussell opens fully. Remove bundle of Thyme and turn heat off, adding butter and lemon juice and stir until butter is completely incorporated and sauce has become velvety and smooth.

Pour contents of pot into a large, family style bowl, garnish with remainder of scallion and a fresh squeeze of remaining ½ lemon and enjoy with crostini or fresh baguette. Optional garnish of fresh red chilis, fennel fronds, orange zest. Pair with crisp white wine, single malt Islay scotch, grapefruit soda, or craft saison beer

Zachary Redin
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Stuffed Clams