Creamy Mussels (Cozze alla Crema)

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Creamy Mussels (Cozze alla Crema)


For the Mussels:

3 and 1/4 lbs (1.5 kg) mussels, scrubbed and beards removed

3 tablespoons Mayonnaise

3 tablespoons extra virgin olive oil
1 garlic clove
Juice of 1/2 lemon, strained

For the Garnish:
8 fresh basil leaves
1 tomato, diced


Place the mussels in a pan with the lemon juice, olive oil and garlic.

Cover and cook over a high heat, shaking the pan occasionally, for about 5 minutes until the shells open.

Drain, reserving the cooking liquid.

Discard any mussels that remain shut and the empty half-shells.

Place the mussels in their half shells on a serving dish.

Mix the mayonnaise with 1-2 tablespoons of the reserved cooking liquid.

Spoon the mixture over the mussels.

Season with a little pepper.

Garnish with the basil and diced tomato. Serves 4.