Mussels in Lemon Cream

This came out of a Gourmet Magazine about 8 years ago. I have tweeked the amounts used in the original recipe to suit my taste and to allow 2 meal portions. The saying is for a meal portion to allow 2lbs of mussels per person. Or you may use this recipe as a nice appetizer for 4-5 persons. It has a yummy combination of taste and I would recommend a nice crusty bread served with it to mop up the lovely lemon cream.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 6  tablespoons butter
• 4  garlic cloves, minced
• 4  shallots, minced
• 1⁄4 cup parsley, chopped
• 6  tablespoons lemon juice
• 3  tomatoes, seeded and diced small
• 4  lbs mussels
• 3⁄4 cup dry white wine
• 1  cup heavy whipping cream
• 1  lemon, zested and cut into slices

• Garnish

•  chopped parsley

Directions

1. In a bowl stir together butter, garlic, shallot,1 tablespoon parsley, 4 tbsp lemon juice, and salt and pepper to taste.
2. In a dutch oven pan melt herb butter over moderate heat. Saute until veggies are tender.
3. Add mussels to pot and stir for 1 minute. Add wine, 3/4 cup cream, lemon peel, salt and pepper to taste. Stir well. Then lay lemon slices and tomato on top. Cover and simmer, until mussels are opened, about 8-10 minutes.
4. Remove Mussels to serving dish. Discard any unopened mussels.
5. In pot with mussel juices,increase heat to high and bring to boil. Boil down for 5 minutes or reduced by 1/3. Add remaining cream, 2 tbsp lemon juice and parsley. Boil one minute. Pour juice over top of mussels in serving dish.
6. Serve mussels immediately.