Moules marinières

Ingredients:

• 1 kg fresh mussels
• 2 shallots, finely chopped
• 2 cloves of garlic, minced
• 1 cup dry white wine
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Clean the mussels by scrubbing the shells and removing the beards. Discard any that are open or don’t close when tapped.
2. In a large pot, melt the butter over medium heat. Add the shallots and garlic, and cook until softened.
3. Pour in the white wine and bring to a simmer. Add the mussels and cover the pot. Cook for about 5 minutes or until the mussels have opened.
4. Remove the mussels from the pot with a slotted spoon and place them in a serving bowl, leaving the broth in the pot.
5. Stir in the heavy cream and season with salt and pepper. Let the broth simmer for a few more minutes until slightly thickened.
6. Pour the broth over the mussels in the serving bowl and sprinkle with chopped parsley.
7. Serve hot with crusty bread on the side to soak up the delicious broth.