Juicee's mussels steamed in white wine, butter, & garlic

• 4 tbsp Unsalted butter
• 2 Shallots thinly sliced
• 2 Garlic cloves minced
• 1 cup Dry white wine
• 1/2 cup Heavy cream
• 2 lb Mussels, well rinsed and debearded
• 3 tbsp Chopped, fresh parsley
• 1/2 tsp Salt
• 2 tsp Freshly ground pepper
• 1 Crusty french bread
• 1 Freshly squeezed lemon to taste

1. In large stockpot, melt butter over medium heat.
2. Add shallots and garlic, saute 6 minutes.
3. Add wine and heavy cream; bring to boiling.
4. Add mussels; stir and cover.
5. Cook 3 minutes, or until mussels open.
6. Do not overcook.
7. (discard any mussels that do not open)
8. Add parsley, salt, & pepper; stir gently to combine..
9. Serve mussels in deep serving bowls with crusty bread, lemon, dipping butter, wine & garlic sauce....yummmm!
10. Enjoy!
11. :)

butter, shallots, garlic, white wine, heavy cream, mussels, parsley, salt, ground pepper, crusty, freshly squeezed lemon

Taken from cookpad.com/us/recipes/343116-juicees-mussels-steamed-in-white-wine-butter-garlic (may not work)