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Chenin-Steamed Mussels with Green Garlic, Meyer Lemon & Crème Fraîche

Chenin-Steamed Mussels with Green Garlic, Meyer Lemon & Crème Fraîche

This is the dish I want in front of me when the California sun starts dipping below the horizon and the patio string lights flicker on. We're giving sweet, briny mussels a quick, aggressive steam in a splash of natural Chenin Blanc, tossing in spring green garlic, and finishing the whole beautiful mess with a generous dollop of crème fraîche and sunny Meyer lemon. Grab a warm baguette—you won't want to leave a single drop of this broth behind.

Marguerite Lavigne
Marguerite Lavigne
Prep: 10 minutes
Cook: 15 minutes
4
easy
appetizerdinner
musselsbistro-patiospring-producenatural-wine+1

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Timeline

25 minutes
0m10m20m25m
Clean the Mussels
10m
Sauté the Aromatics
5m
Steam with Wine
6m
Toast Sourdough Slices
5m
Mount the Broth
Garnish and Serve

Ingredients

  • 2 lbs mussels(scrubbed and debearded)
  • 2 tbsp olive oil(extra virgin)
  • 1 tbsp butter(cultured, naturally)
  • 2 large shallots(finely diced)
  • 3 stalks green garlic(white and light green parts thinly sliced (substitute 3 garlic cloves if out of season))
  • 3/4 cup dry white wine(preferably a crisp, slightly funky Chenin Blanc)
  • 1 whole Meyer lemon(zested, half juiced, half cut into wedges)
  • 1/4 cup crème fraîche
  • 1/4 cup fresh tarragon(roughly chopped)
  • 1/4 cup fresh parsley(roughly chopped)
  • 1 loaf crusty sourdough or baguette(thickly sliced and toasted)
  • 1/2 tsp black pepper(freshly cracked)
  • 1 pinch flaky sea salt(to taste)
  • 1/2 whole lemon's worth Meyer lemon juice(Juice from 1/2 Meyer lemon is used in the sauce)

Instructions

  1. 1

    Go through your 2 lbs mussels, giving any open ones a firm tap on the counter. If they don't close their shells, discard them. Make sure they are well scrubbed and the little 'beards' are pulled off.

    10 min

    Tip: Farm-raised mussels usually come pretty clean, but a quick rinse in cold water is always a good idea to remove any lingering grit.

  2. 2

    In a wide, heavy-bottomed pot or Dutch oven, warm 2 tbsp olive oil and melt 1 tbsp butter over medium heat. Tumble in the finely diced 2 large shallots and the sliced 3 stalks green garlic. Sauté just until they soften and smell incredible, but don't let them take on any brown color.

    5 min

    Tip: If you are substituting regular garlic cloves, only cook them for about a minute so they don't turn bitter.

  3. 3

    Crank the heat up to medium-high. Pour in 3/4 cup dry white wine—it will immediately hiss and bubble. Immediately add the prepped 2 lbs mussels into the pot, give it one big toss, and slap a tight-fitting lid on. Let them steam vigorously.

    6 min

    Tip: Don't peek too often! The steam needs to build up to force the shells open. Give the pot a firm shake holding the handles about halfway through.

  4. 4

    While the mussels are performing their magic under the lid, grab your 1 loaf crusty sourdough or baguette. Slice it thick, drizzle lightly with a bit of olive oil if you like, and toast it until golden and sturdy enough to hold up to the broth.

    5 min

    Tip: Do this in parallel with the steaming so the bread is still warm when you serve.

  5. 5

    Remove the pot lid—the mussels should all be yawning wide open. Using a slotted spoon, quickly transfer the mussels to a large, shallow serving bowl, leaving the fragrant liquid behind in the pot. Drop the heat to low. Vigorously whisk 1/4 cup crème fraîche, the juice from 1/2 Meyer lemon, and the zest from 1 whole Meyer lemon into the hot wine broth until perfectly smooth and slightly thickened.

    2 min

    Tip: If any stubborn mussels didn't open, just toss them out. Whisk the crème fraîche quickly off the direct high heat so it melts into a luscious emulsion.

  6. 6

    Pour that gorgeous, creamy golden broth directly over the waiting mussels. Scatter the 1/4 cup fresh tarragon and 1/4 cup fresh parsley all over the top like confetti. Finish with 1/2 tsp black pepper and a 1 pinch flaky sea salt. Serve immediately with wedges from the remaining 1/2 Meyer lemon alongside your toasted bread.

    2 min

    Tip: Bring a spare bowl to the table for the empty shells, and seriously, pour yourself a glass of whatever wine you just cooked with.

Chef's Notes

Green garlic is one of my absolute favorite markers of early spring in California—it's sweet, mild, and melts beautifully into butter. If you're making this later in the year, regular garlic works, just use a lighter hand so it doesn't overpower the delicate Meyer lemon. And please, don't be shy with the bread. That broth is the real star of the show.

Frequently Asked Questions

How long does Chenin-Steamed Mussels with Green Garlic, Meyer Lemon & Crème Fraîche take to make?

Chenin-Steamed Mussels with Green Garlic, Meyer Lemon & Crème Fraîche takes about 25 minutes total. That includes 10 minutes of prep and 15 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Chenin-Steamed Mussels with Green Garlic, Meyer Lemon & Crème Fraîche?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Chenin-Steamed Mussels with Green Garlic, Meyer Lemon & Crème Fraîche?

The main ingredients are: mussels, olive oil, butter, shallots, green garlic, dry white wine, Meyer lemon, crème fraîche, fresh tarragon, fresh parsley, crusty sourdough or baguette, black pepper, flaky sea salt, Meyer lemon juice.

What type of meal is Chenin-Steamed Mussels with Green Garlic, Meyer Lemon & Crème Fraîche?

Chenin-Steamed Mussels with Green Garlic, Meyer Lemon & Crème Fraîche is categorized as: appetizer, dinner.