Classic French Mussels

 


2 tablespoons extra virgin olive oil

2 shallots, finely chopped

2 lbs. Fresh mussels, cleaned

1 cup dry white wine

½ heavy cream 

4 tablespoons butter, cut into small pieces

¼ teaspoon pepper

½ cup chopped fresh parsley

Crusty bread, to serve


Heat the extra virgin olive oil in a large pot over medium high heat.  Add the shallots and cook until softened,  This will take 5 minutes.


Add the mussels, wine, cream, butter, pepper  and half the parsley. Give the pot a stir.


Cover and cook until the mussels open and are cooked.  This will take about 10 minutes.

Divide the mussels and the liquid mixture between two bowls.  Sprinkle with the rest of the parsley over the mussels and serve with slices of crusty baguette.



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