Penn Cove Mussels In Lemon Cream

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 tablespoons unsalted butter, softened
• 3 tablespoons garlic, minced
• 1 tablespoon shallot, minced
• 2 1/2 tablespoons parsley, finely chopped
• 2 teaspoons fresh lemon juice
• 2 medium tomatoes
• 1/2 lemon
• 1 1/2 lbs mussels, about 30
• 1/2 cup dry wine
• 3/4 cup heavy cream
• tomato, seeded, diced
• fresh parsley, chopped

Recipe

• 1 in a bowl stir together butter, 1 tablespoon garlic, shallot, 1 tablespoon parsley, lemon juice, and salt and pepper to taste.
• 2 seed tomatoes and cut into 1/4-inch dice.
• 3 cut lemon into 4 wedges.
• 4 scrub mussels and remove beards.
• 5 in a 4-quart heavy saucepan melt herb butter over moderate heat.
• 6 add lemon wedges and remaining garlic and cook, stirring, 30 seconds.
• 7 add mussels and cook, stirring, 1 minute.
• 8 add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes.
• 9 discard any unopened mussels.
• 10 stir in tomato and remaining parsley.
• 11 divide mixture between 2 soup plates and garnish with tomato and parsley.
• 12 serve mussels immediately.
• 13 serves 2 as a first course.