INGREDIENTS
2 lbs. mussels, cleaned
1 TBSP butter
2 small shallots, thinly sliced
4 garlic cloves, finely chopped
1 cup low-sodium chicken stock
1/2 cup dry white wine
Splash heavy cream
1/4 cup roughly chopped fresh parsley
Salt and fresh ground black pepper
Lemon wedges, for serving
1 baguette, warmed for serving
DIRECTIONS
Melt butter in a large pot with 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. Toss.
Cover the pot with the lid and cook until all of 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 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.
