Steamed Mussels With Wine And Cream

• 1 cup fruity white wine
• 1/4 cup fresh herb (such as parsley, dill, fennel, thyme or marjoram)
• 2 garlic cloves, crushed
• 36 mussels, scrubbed and with beards removed
• 1/4 cup cream
• salt
• fresh ground black pepper

1. Place the wine, herbs and garlic in an extra large saucepan then pile in the mussels.
2. Cover and cook over a medium heat for 8-10 minutes or until all the mussels have steamed open.
3. Using a slotted spoon, transfer the mussels to individual serving bowls discarding any that have not opened.
4. Strain juice to remove any broken bits of shell, herb stalks and any little crabs which might have been trapped inside.
5. Return juice to pan and bring to boil.
6. Allow to reduce then stir in cream and seasonings.
7. Spoon this sauce over the mussels and serve with crusty bread.

white wine, fresh herb, garlic, mussels, cream, salt, fresh ground black pepper

Taken from www.food.com/recipe/steamed-mussels-with-wine-and-cream-10916 (may not work)