Mussels In Lemon Cream

• 6 tablespoons butter
• 4 garlic cloves, minced
• 4 shallots, minced
• 1/4 cup parsley, chopped
• 6 tablespoons lemon juice
• 3 tomatoes, seeded and diced small
• 4 lbs mussels
• 3/4 cup dry white wine
• 1 cup heavy whipping cream
• 1 lemon, zested and cut into slices
• Garnish
• chopped parsley

1. In a bowl stir together butter, garlic, shallot,1 tablespoon parsley, 4 tbsp lemon juice, and salt and pepper to taste.
2. In a dutch oven pan melt herb butter over moderate heat. Saute until veggies are tender.
3. Add mussels to pot and stir for 1 minute. Add wine, 3/4 cup cream, lemon peel, salt and pepper to taste. Stir well. Then lay lemon slices and tomato on top. Cover and simmer, until mussels are opened, about 8-10 minutes.
4. Remove Mussels to serving dish. Discard any unopened mussels.
5. In pot with mussel juices,increase heat to high and bring to boil. Boil down for 5 minutes or reduced by 1/3. Add remaining cream, 2 tbsp lemon juice and parsley. Boil one minute. Pour juice over top of mussels in serving dish.
6. Serve mussels immediately.

butter, garlic, shallots, parsley, lemon juice, tomatoes, mussels, dry white wine, heavy whipping cream, lemon, parsley

Taken from www.food.com/recipe/mussels-in-lemon-cream-132748 (may not work)