Keto Mussels in Garlic Cream Sauce

Keto Mussels in Garlic Cream Sauce is a true French classic! Although, it is usually made with just a buttery, garlic, wine sauce, we like to add cream. It is a nice low carb touch. Wherever you can find mussels, go for it! When we lived in Pittsburgh one of our favorite restaurants was the “Point Brugge Cafe.” They feature mussels and Belgian fries with mayonnaise. Joanie’s favorite mussel dish was their Mussels in Garlic Cream Sauce. We do not have their exact recipe, but our version comes close – it is definitely a low-carb gem!


Mussels are the key ingredient! There are many different varieties, some natural, and some farmed. In general, the plentiful Black Mussels you see in restaurants are farmed. They are low in calories, Keto friendly, inexpensive, and plentiful. Mussels are also one of the easiest seafoods to cook. They can be steamed, baked, broiled, fried, and even barbecued. We liked them steamed with a flavorful sauce.

People rave over “Prince Edward Island Mussels.” There are mussels found virtually everywhere, but those from those cool waters are really delicious. We have had them in many travels. We have memories of delicious PEI Mussels in a visit to Montreal. At home, we actually found a reasonable price and abundance on Friday’s at our nearby Costco. They come in 5 pound bags and are very fresh. They are also usually very large – and very tasty!

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Preparation Tips

First, look for mussels that close when you touch them. That means they are still alive. Some will discard ones that are closed, but they may spring open given a slight squeeze. Most importantly, if you do not plan to eat your mussels immediately, make sure you store them properly. Place them in a glass or stainless bowl and store the bowl in the refrigerator – NO LID! You can also cover them with a clean damp cloth, but do not cover them in water.

When you are ready to enjoy your mussels, start with a low heat for your stock pot. This is the best heat when you are sautéing the shallot and garlic. You do not want the garlic to burn and a slower cooking time will fuse the flavors better. Turn the heat up to cook off the alcohol from the white wine and to provide enough steam to cook and open the mussels. About 7 minutes with a lid will do it – but the time may vary with the size of your pot and the amount of mussels you steam.

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For the final steps, you will need to remove the steamed mussels to a large bowl. Then turn your heat down before adding the cream so it will not scald. Stir to thicken or use an emersion blender. Taste for seasonings and then pour over the mussels, toss in some chopped parsley, and serve, hot.

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Low Carb Mussels in Garlic Cream Sauce – A Seafood Classic

Keto Mussels in Garlic Cream Sauce is definitely a French classic recipe. If you love mussels, then this is certainly a recipe you will want to add to your collection. We also enjoy Keto Mussels in a Basil Cream Sauce – they are both Tasty Low Carb!

Keto Mussels in Garlic Cream Sauce

Recipe by Joanie and Chris
5.0 from 15 votes
Course: Fish and Seafood, Small PlatesCuisine: FrenchDifficulty: Easy


Prep time


Cooking time




Net Carbs


Total time



Classic Keto Mussels in Garlic Cream Sauce is a buttery cream sauce flavored with tons of garlic – a perfect Keto appetizer or seafood dinner!

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  • 4 tablespoons 4 tablespoons Butter

  • 2 2 Shallots chopped

  • 10 cloves 10 cloves Garlic chopped

  • 2 pounds 2 pounds Mussels in shell

  • 1/2 cup 118 ml White wine

  • 1 cup 237 ml Heavy cream

  • 1/4 teaspoon 1/4 teaspoon Thyme dried

  • 1/8 teaspoon 1/8 teaspoon Dill

  • 1/2 teaspoon 1/2 teaspoon Red pepper flakes

  • 1/2 cup 1/2 Parsley rough chopped


  • Scrub and de-beard mussels in cold running water. Discard cracked shells.
  • Melt butter in a large stock pot over medium heat. Add the shallots, red pepper flakes, and the garlic and sauté for about 3 minutes, stir often so the garlic does not burn. They should be softened and fragrant.
  • Add wine, turn heat up to high and bring to a boil for 3 minutes.
  • Add mussels and cover. Steam for about 7 minutes until mussels are open. Scoop out mussels into a bowl. Cut heat to medium, pour in heavy cream, thyme, and dill. Cook for two minutes, while stirring (you can also use an emersion blender).
  • Pour over the mussels, garnish with parsley, and serve hot.


Chef’s Notes

  • Pay close attention to the heat levels in the ingredient section.

Nutrition Facts

  • Calories: 450.5kcal
  • Carbohydrates: 7.8g
  • Protein: 16.6g
  • Fat: 35.6g
  • Saturated Fat: 21.4g
  • Trans Fat: 0g
  • Cholesterol: 129.7mg
  • Sodium: 449.5mg
  • Potassium: 570.4mg
  • Fiber: 0.9g
  • Sugar: 3.2g
  • Vitamin A: 1647.78IU
  • Vitamin C: 22.37mg
  • Calcium: 105.3mg
  • Iron: 5.37mg

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  1. Will it work without wine?

    • Joanie and Chris

      The alcohol in the wine should evaporate, some folks use beer (same issue), but it could be eliminated. The overpowering flavor is the garlic and cream. Give it a try – one of our favorites . . . Joanie.

  2. Cynthia Klein

    Loved this recipe. Best sauce I have ever made. Was wondering if I could freeze the sauce for use again?

    • Joanie and Chris

      Cream sauces can be frozen. However, to reheat you should use a sauce pan and stir constantly on low heat to avoid separation. Microwave would not work so well. I am happy you enjoyed my recipe . . . Joanie.

  3. Tammie Jo Rea

    Four Stars! Just had this with zucchini noodles. Love this recipe.

  4. julie cooper

    Absolutely love this recipe. I added konjac noodles, to keep the carbs low, in the last step and simmered for extra 3-5 minutes. Delicious!

    • Joanie and Chris

      So pleased you enjoyed my recipe. The addition of the Konjac noodles is an interesting idea. We will have to try that. Thanks for the comment . . . Joanie.

  5. Thank you very much, my Hubby loved this. I only had cooked mussels, so just used your lovely sauce receipe minus the wine.

    • Joanie and Chris

      So pleased my recipe was a hit. We find fresh mussels at our local Costco all the time. But, the sauce makes it. Thanks, again . . . Joanie.

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