Mussels in white wine cream sauce

After seeing my wife and and a friend (you know who you are) eat this as an appetizer, main course and as a dessert, I knew I had to learn how to make this. Good news is not only is it relatively easy to make, but also quite inexpensive. Mussels are fresh and plentiful in most of Europe and America and costs about $2 per pound here (France). Serve with some nice crusty bread (to soak up the delicious broth) or fries and you’re all set.

Ingredients :

1 lb. fresh mussels

5 cloves garlic, minced

1/4 cup chopped white onion (about 1/4 of a small white onion)

1/4 cup chopped shallots (1 small shallot)

7 oz heavy whipping cream

3 oz white wine (I use Sauvignon Blanc)

1 tbsp fresh squeezed lemon juice

3 sprigs thyme

2 sprigs rosemary

2 tbsp butter

1 tbsp fresh parsley, chopped

Directions :

As you assemble your ingredients, you will need to spend some time cleaning the mussels. Scrub them well and pull away the fuzzy beard like hairs. Scrap off any barnacles that are on the shells as well for aesthetics. If a musses won’t close after tapping it, discard it. In large skillet (hopefully big enough to not overcrowd the mussels), on medium heat, melt the butter. Once melted, add the shallot, onion and garlic and saute for 2-3 minutes, stirring every 30 seconds or so. Next add the rosemary, thyme and white wine and simmer for 5 minutes (it should be just below a boil). The wine should reduce by about half. Add the cream, stir well and continue to simmer for 2 more minutes. Time to add the mussels, mix well then cover and let cook for 8 minutes. Remove from the heat (most of the mussel shells should be open - discard any that don’t open) , stir in the lemon and parsley and serve. (I usually remove the rosemary and thyme at this point but easy to pick through if you want to leave it in the serving bowl)