Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 shallots
- finely chopped
- 4 garlic cloves
- finely chopped
- 2 pounds mussels
- cleaned
- 1 cup dry white wine
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- cut into pieces
- 1/2 bunch fresh parsley
- chopped
- Kosher salt
- Crusty bread
- to serve
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the shallots and garlic and cook until softened, about 5 minutes.
- Add the mussels, wine, cream, butter, and parsley and season well with salt.
- Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes.
- Divide the mussels and the juices between 2 bowls and serve with the crusty bread.
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