Mussels

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 lbs mussels, cleaned and debearded
• 1 cup wine
• 4 tablespoons sweet butter, divided
• 2 -3 shallots, chopped very fine
• 6 -8 garlic cloves, chopped very fine
• 1/4 cup celery leaves, chopped very fine
• 1/4 cup parsley, chopped very fine
• 1 pint heavy whipping cream

Recipe

• 1 in a large pot over medium heat, place wine and 1/4 stick butter.
• 2 add the shallots, garlic, celery leaves, and parsley and simmer.
• 3 place mussels in a bamboo steamer above the pot.
• 4 cover and let the mussels steam until they are all open, 10 to 20 minutes.
• 5 when all are opened, remove and discard the half of each shell without the mussel and place the half shell with the mussels in bowls.
• 6 during this time, reduce the mixture in the pot by 1/2 and add the remaining butter.
• 7 when the mixture is reduced by one-half or when there is just about no more liquid at the bottom of the pot, add 1/2 to 2/3 of the whipping cream to the pot.
• 8 (you can add the whole pint, it's personal preference.) let the mixture come to a boil, stirring constantly, until slightly thickened, about 5 to 7 minutes.
• 9 pour the cream sauce over the mussels and enjoy!