# Cozze con la panna

A historical dish from Parisian bistros, mussels with cream are prepared with fresh mussels, shallots, white wine, and a rich cream.

- Cuisine: Italian
- Category: Dinner
- Language: it

## Ingredients

- 400 g cozze
- 1 noce burro
- 50 ml vino bianco
- 100 ml panna fresca
- 1 scalogno
- q.b. Sale
- q.b. pepe nero
- Olio extravergine di oliva
- 1 ciuffo prezzemolo

## Instructions

1. Wash the mussels under running water and scrub them thoroughly.
2. Prepare the base for the mussels by finely chopping the shallots.
3. Place a pan on the induction hob or stove.
4. Add extra virgin olive oil and a knob of butter to the pan.
5. Add a tuft of parsley with its stem and all the chopped shallots to the pan.
6. Add the mussels to the pan.
7. Season with a little black pepper and a light sprinkle of salt.
8. Deglaze with a glass of fresh white wine to add acidity and let the alcohol evaporate for two minutes.
9. Once the mussels have opened, remove them from the pan with a slotted spoon to prevent them from overcooking.
10. Add a glass of fresh cream (almost 40% fat) to the mussel broth in the pan.
11. Let the cream reduce slightly for about one minute.
12. Return the cooked mussels to the pan with the cream sauce.
13. Serve and taste the mussels with cream.

## Equipment

- padella
- piano a induzione
- fornelli
- schiumarola

## Tips

- Use high-quality fresh cream with almost 40% fat for the best result.
- Ensure the shallots are cut very finely for a delicate flavor.

## Source

- Original video: https://vm.tiktok.com/ZNRyS2wGN/
- Recipe page: https://www.cliprecipe.com/recipe/f7606020-68f9-41c1-a602-2b83b8cd8ff8
- Extracted: 2026-02-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt