Steamed Mussels in a White Wine Broth

Prep: 25 mins

Cook: 15 mins

Servings: 2 (generous)

Ingredients

2 pounds mussels, cleaned

1 tablespoon butter

2 small shallots, thinly sliced

2 garlic cloves, finely chopped

1 cup low-sodium chicken stock

½ cup dry white wine

splash heavy cream

¼ cup roughly chopped fresh parsley

salt and fresh ground black pepper

lemon wedges for serving

1 baguette, warm for serving

Instructions

1. 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.
2. Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all mussels have opened, 6 to 10 minutes. If any mussels do not open, discard them.
3. Remove the pot from the heat then stir in the cream and parsley. Taste the broth adjust to taste with salt, pepper, or more cream.
4. Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.