Mussels In Arak

• 6 shallots, sliced
• 5 cloves garlic, chopped
• Olive oil
• 4 ounces white wine
• 8 ounces arak
• 2 pounds mussels
• 1/2 cup heavy cream
• Salt and pepper
• 1/4 cup chopped cilantro

1. Saute the shallots and garlic in oil until soft. Add the wine and arak and cook over high heat until reduced slightly.
2. Add the mussels (if frozen you can put them in right out of the freezer). Stir, cover, and cook over high heat for just a few minutes, until shells open. Using a slotted spoon, remove the mussels and set them aside in a large bowl.
3. Add the cream to the pot with the rest of the liquid and simmer until reduced by half. Season with salt and pepper.
4. Add the mussels back in and throw in the fresh cilantro. Toss to combine and serve with lots of toasted bread (preferably spread with cilantro pesto) to soak up the sauce.

shallots, garlic, olive oil, white wine, arak, mussels, heavy cream, salt, cilantro

Taken from food52.com/recipes/9528-mussels-in-arak (may not work)