Name: Shrimp And Mussels In Creamy Garlic Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 lb large shrimp, peeled and deveined; 1 lb fresh mussels, cleaned and debearded; 2 tablespoons olive oil; 3 tablespoons butter; 5 cloves garlic, minced; 1 cup heavy cream; ½ cup chicken or seafood broth; ¼ cup grated Parmesan cheese; Salt, to taste; Black pepper, to taste; Red pepper flakes, optional; 2 tablespoons fresh parsley, chopped; Garlic bread, toasted (for serving)

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I love how this shrimp and mussels dish feels both comforting and a little luxurious at the same time. I simmer tender seafood in a silky garlic cream sauce and finish it with fresh parsley, then serve it with toasted garlic bread that’s perfect for soaking up every last drop. It’s one of those recipes I turn to when I want something impressive without spending hours in the kitchen. Shrimp And Mussels In Creamy Garlic Sauce

Why You’ll Love This Recipe

I enjoy this recipe because it comes together quickly but tastes like something from a seaside restaurant. I like how the sweetness of the shrimp and mussels balances the richness of the creamy garlic sauce. I also appreciate that it works just as well for a cozy dinner as it does for serving guests.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Seafood
1 lb large shrimp, peeled and deveined
1 lb fresh mussels, cleaned and debearded

Sauce
2 tablespoons olive oil
3 tablespoons butter
5 cloves garlic, minced
1 cup heavy cream
½ cup chicken or seafood broth
¼ cup grated Parmesan cheese
Salt, to taste
Black pepper, to taste
Red pepper flakes, optional

Garnish And Serving
2 tablespoons fresh parsley, chopped
Garlic bread, toasted

Directions

I start by heating the olive oil and butter in a large skillet over medium heat. Once the butter is melted, I add the minced garlic and cook it briefly until fragrant.

I pour in the broth and let it simmer for a couple of minutes, then stir in the heavy cream and Parmesan cheese. I season the sauce with salt, black pepper, and a pinch of red pepper flakes if I want some heat.

I add the mussels to the pan, cover it, and let them cook until they open. After that, I stir in the shrimp and cook just until they turn pink and opaque.

I remove the pan from the heat, sprinkle fresh parsley over the top, and serve everything immediately with toasted garlic bread on the side.

Servings And Timing

I usually make this recipe for 4 servings.
Preparation time: about 15 minutes
Cooking time: about 15 minutes
Total time: about 30 minutes

Variations

I sometimes add a splash of white wine to the sauce before the cream for extra depth. When I want a brighter flavor, I finish the dish with a squeeze of lemon juice. I also like swapping parsley for fresh basil or thyme depending on what I have on hand.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently on the stovetop over low heat and add a small splash of cream or broth to loosen the sauce. I avoid overheating so the seafood stays tender.

FAQs

Can I use frozen seafood?

I can use frozen shrimp and mussels, but I always thaw them completely and pat them dry before cooking for the best texture.

What can I serve instead of garlic bread?

I like serving this dish over pasta, rice, or even creamy mashed potatoes if I don’t have bread.

How do I know when the mussels are cooked?

I know the mussels are done when their shells open. I discard any that remain closed after cooking.

Can I make this dish dairy-free?

I can substitute the cream with a dairy-free alternative like coconut cream, keeping in mind it will slightly change the flavor.

Is this recipe spicy?

I find it mild as written, but I can easily make it spicier by adding more red pepper flakes.

Conclusion

I keep coming back to this shrimp and mussels in creamy garlic sauce because it’s simple, satisfying, and full of flavor. I love how it brings together fresh seafood and a rich sauce in a way that feels special without being complicated. It’s a recipe I’m always happy to make and share.