Mussels With Morel Sauce

• 1 lb Mussels
• 1 oz dry morels
• 2 green onions
• 1 tsp herbs de provence
• 1/3 stick butter
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp cracked peppercorn
• 8 oz white wine
• 1/4 cup heavy cream (or 1/2 cup half-and-half)

1. Reconstitute morels by bringing them to a boil (water level should just cover), and then letting simmer for 15 minutes. Remove morels with slotted spoon, and reserve liquid. Melt butter in a separate sauce pan, add olive oil, chopped green onions. Cut morels coarsely (halves or quarters) and saute for 5 minutes or so on medium/medium-high heat. Add heavy cream and white wine, salt/pepper, herbs de provence, and let reduce for 10 minutes or so on medium heat. Add mussels to saute mixture, add 1/2-1 cup of reserved morel broth, let steam with lid on for 10-15 minutes (until mussels have opened up) on medium heat. Add salt and pepper to taste.

mussels, morels, green onions, herbs, butter, olive oil, salt, peppercorn, white wine, heavy cream

Taken from www.epicurious.com/recipes/member/views/mussels-with-morel-sauce-1243849 (may not work)