Mussels Fra Diavolo con Crema

• 2 pounds Fresh Mussels, Cleaned And Debearded
• 2 Tablespoons Butter
• 1 Tablespoon Olive Oil
• 1/4 cups Shallots, Diced
• 2 teaspoons Salt
• 1 teaspoon Fresh Ground Black Pepper
• 1 teaspoon Red Pepper Flakes
• 2 cups Seafood Stock Or Chicken Stock
• 1 cup White Wine
• 1 cup Tomato Puree (or Tomato Sauce)
• 1/2 cups Light Cream
• 1/2 cups Parmesan Cheese, Grated
• Chopped Parsley For Garnish

1. Clean your mussels and set them aside.
2. Heat butter and olive oil in a large pan over medium-high heat until melted.
3. Add shallots and cook until translucent (about three to four minutes).
4. Add salt, black pepper, red pepper flakes, stock, white wine and tomato puree (or tomato sauce).
5. Reduce heat to medium and bring to a simmer.
6. Cook at a simmer for 8-10 minutes.
7. Add mussels, cover the pan and cook for 3-5 minutes.
8. Mussels are done when all of the shells have steamed open.
9. Pour cream and Parmesan cheese over top and toss the shells around in the sauce to coat.
10. Discard any shells that didnt open.
11. Pour the shells and sauce into a large bowl, garnish with parsley and serve with crusty bread.

fresh mussels, butter, olive oil, shallots, salt, fresh ground black pepper, red pepper, chicken, white wine, tomato puree, light cream, parmesan cheese, parsley

Taken from tastykitchen.com/recipes/main-courses/mussels-fra-diavolo-con-crema/ (may not work)