Moules Marinières

Ingredients:

• 2 pounds fresh mussels
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 shallot, minced
• 1/4 cup dry white wine
• 1/4 cup heavy cream
• 1 tablespoon freshly chopped parsley
• Salt and pepper, to taste

Instructions:

1. Start by cleaning the mussels. Scrub the shells well and remove any beards or debris. Discard any mussels that are open or cracked.
2. In a large pot or skillet, melt the butter over medium heat. Add the minced garlic and shallot and cook until softened.
3. Pour in the white wine and bring it to a simmer. Add the mussels to the pot and cover with a lid. Cook for about 5-7 minutes, until the mussels have opened.
4. Remove the mussels from the pot and place them in a serving bowl.
5. Stir in the heavy cream and parsley to the cooking liquid. Season with salt and pepper to taste. Let the sauce thicken for a few minutes.
6. Pour the sauce over the mussels in the serving bowl and toss to coat. Serve hot with crusty bread for dipping in the sauce.