Mussels in White Wine Sauce

Ingredients

Mussels

2 pounds, cleaned and debearded

Butter

2 tablespoons

Shallots

2, finely chopped

Garlic

3 cloves, minced

Dry white wine

1 cup

Heavy cream

1/2 cup

Fresh parsley

1/4 cup, chopped

Salt

to taste

Pepper

to taste

Instructions

1. In a large pot, melt the butter over medium heat until foamy.
2. Add the minced garlic and chopped shallots to the pot. Sauté until softened and fragrant, about 2 minutes.
3. Pour in the dry white wine and bring to a boil, allowing it to reduce slightly.
4. Add the cleaned mussels to the pot, cover with a lid, and cook for about 5 minutes, or until the mussels have opened up.
5. Using a slotted spoon, remove the mussels from the pot and set them aside in a serving bowl.
6. Stir in the heavy cream to the pot and bring to a gentle boil. Reduce the heat and simmer until the sauce thickens, about 5 minutes.
7. Mix in the chopped parsley and season the sauce with salt and pepper to taste.
8. Pour the creamy sauce over the mussels in the serving bowl and garnish with additional parsley if desired.
9. Serve immediately with crusty bread for dipping.