DIRECTIONS
Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all the mussels have opened; 6 to 10 minutes. If any mussels do not open, discard them.
Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream.
Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.
How to Clean Mussels:
How to Clean Mussels: Look through the mussels. If you find any cracked, chipped, or open mussels, discard them. Most mussels will have a “beard,”which is just the fibers that emerge from the mussel shell. It’s best to remove this. To remove it, hold a mussel in one hand using a dry towel. Pull the beard out and away from the mussel with your other hand. Sometimes it can be a bit tricky to remove, but will eventually come out. Finally, use a firm brush to remove extra sand and the odd barnacle. Rinse the cleaned mussels under cold water, and then move on to cooking them.