Mussels In Cilantro & Serrano Cream

• 12 fresh mussels,cleaned well
• 1 Tbsp. olive oil
• 2 Tbsp. butter
• 1 tsp. shallots, minced
• 1 tsp. garlic, minced
• 1/2 c. white wine
• 1/4 c. heavy cream
• 1 tomato, chopped
• 1/2 red onion, chopped
• 1 Tbsp. cilantro (coriander), chopped
• 1 serrano chili, minced (These bad boys are hot, wash those hands after you chop)

1. In a large saute pan, heat the olive oil and butter.
2. Add the shallots, mussels, garlic and wine.
3. Cover and allow to cook over medium heat for 3 minutes or until mussels have opened.
4. Uncover and remove mussels.
5. Discard any mussels that have not opened, cover the rest and set them aside.
6. Reduce the remaining liquid by half and then add the cream tomato, onions, cilantro and chilis. Place opened mussels back in pan. Continue cooking 2 more minutes. Remove mussels and arrange them on a serving plate.
7. Continue cooking sauce until it reaches desired consistency.
8. Pour over mussels and serve immediately.

fresh mussels, olive oil, butter, shallots, garlic, white wine, heavy cream, tomato, red onion, cilantro, serrano chili

Taken from www.cookbooks.com/Recipe-Details.aspx?id=802168 (may not work)