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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
3 tablespoon(s) olive oil |
2 whole(s) shallots, finely chopped |
4 clove(s) garlic, finely chopped |
2 pound(s) mussels, cleaned |
1 cup(s) white wine |
1/2 cup(s) heavy cream |
4 tablespoon(s) unsalted butter cut into pieces |
1/2 bunch(es) fresth parsley, chopped |
kosher salt |
crusty bread, to serve |
Directions:
1. 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.
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