Garlic-Butter Sauce for Oysters, Clams & Mussels

Garlic-Butter Sauce for Oysters, Clams & Mussels
Photo by Judi Rutz


  • 2 Tbs. heavy cream
  • 1-½ tsp. finely chopped fresh delicate herbs, such as flat-leaf parsley, basil, chives, or summer savory
  • 1 cup dry white wine
  • Kosher salt and freshly ground black pepper
  • 1-½ tsp. white-wine vinegar
  • 5 oz. (10 Tbs.) unsalted butter, at room temperature
  • 12 cloves garlic
  • + 1 more ingredients
    • Pinch of cayenne

In a small nonreactive skillet, melt 1 Tbs. of the butter. Add the garlic cloves and cook over medium-low heat, tossing occasionally, until the garlic is golden and very tender, 25 to 35 minutes. Remove the pan from the heat and let cool to room temperature. In a food processor, beat the remaini...

View full recipe at Fine Cooking


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