Classic French Mussels


Recipe provided by Chef Crusco Catering in Austin, Texas


  • 3 shallots – finely minced
  • 2 tbsps. EVOO
  • 2 tbs. unsalted butter
  • 2 lbs. PEI Mussels – well picked, scrubbed, purged & debearded
  • 1 bay leaf
  • 1 cup dry white wine
  • 2 tbsps. Italian Parsley – finely chopped
  • 2 tbsps. Fresh Basil – finely chopped
  • Sea Salt & Freshly ground pepper – to taste
  • 1/2 cup Heavy Cream
  • Baguette slices for serving
  • Parsley & Basil leaves – for garnish


  1. In a large pot over medium-high heat, add the oil and butter. Once almost shimmering add the shallots and cook for 1-2 minutes until sweating. Season with salt/pepper.
  2. Add the mussels, discarding any that do not close to the touch. Increase the heat to high and immediately add the white wine.
  3. Cover the pan tightly and steam the mussels until they open, about 5 minutes, shaking the pan occasionally so they cook evenly. Discard any mussels that did not open.
  4. Uncover the pot and throw in the fresh herbs. Using tongs, move the mussels so the herbs are thoroughly mixed in. Turn the heat to med-low and add the cream. Cook for another minute or so and remove from the heat. Set aside and prepare the bread slices.
  5. To serve, spoon the mussels into large soup bowls and ladle some of the broth over them. Garnish with fresh parsley & Basil leaves.
  6. Serve immediately with baguette slices for dipping in the broth. Enjoy!