Steamed Mussels in White Wine

Ingredients

2 T unsalted butter

¼ cup shallots minced

1 T garlic thinly sliced

1 bay leaf

2 sprigs fresh thyme

3 pounds Black Mussels scrubbed and debearded

½ cup White wine (Vouvray or Gruner Veltliner )

½ cup heavy cream

¼ tsp salt

¼ tsp fresh ground white pepper

1 T fresh parsley chopped

1 T fresh tarragon chopped

Procedure

1. Set a large dutch oven over medium heat and add the butter, shallots, garlic, bay leaf and thyme. Once the butter has begun to melt stir the ingredients and place the lid over the pan. Cook for two minutes, then add the mussels. Replace the cover and cook mussels for 1 minute, or until they begin to open. Remove the lid and add the remaining ingredients, stir to combine, cover, and remove from the heat. Allow to sit for 2-3 minutes, or until mussels are fully opened.

2. To serve, divide the mussels between four large soup bowls and pour the cooking juices over the mussels. Serve with crusty bread - great to soak up the juices!