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Mussels in Cream Sauce

Mussels in Cream Sauce

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  • 1 tbsp Olive oil
  • 1/8 cup Applewood smoked bacon, diced
  • 1/2 Shallot, sliced
  • 1 clove Garlic, finely minced
  • 1/4 cup Russet potatoes, diced and blanched
  • 1/2 cup Heavy cream
  • 1 tsp Cilantro, chopped
  • 1/2 lb Prince Edward Island Mussels, washed and scrubbed
  • Ground black pepper, to taste
  • Kosher salt, to taste


  1. Heat oil in a pan over medium heat.
  2. Add the bacon and cook for 5-7 minutes, until it’s crispy.
  3. Add the garlic and shallots and continue to sauté for another 2 minutes.
  4. Mix in the potatoes, heavy cream, cilantro and mussels. Cover the pan and let steam until mussels open, about 4-5 minutes. Season with salt and pepper to taste.
  5. Spoon mussels and broth into soup bowls and serve immediately.


Recipe adapted from