Ingredients 2 shallots, finely chopped 4 garlic cloves, finely chopped 2 pounds mussels, cleaned 1 cup dry white wine 1/2 cup heavy cream 4 tablespoons unsalted butter, cut into pieces 1/2 bunch fresh parsley, chopped Kosher salt Crusty bread, to serve
Instructions Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.
Description These are as good as any in a restaurant.
Notes Sumner makes this recipe and rates if 5 stars. Great! I agree.
Servings
2
Source Food Network
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