2 lbs. Mussels
2 tablespoons unsalted butter
1/4 cup shallots, minced 4 garlic cloves, minced
1/2 cup white wine
Juice of half lemon and zest of 1 lemon
1/4 cup heavy cream (optional) salt & pepper to taste
chopped parsley to garnish
Melt butter over medium high heat. Add shallots and garlic and cook until fragrant. Stir in wine, cream, lemon zest, & lemon juice. Simmer for 2-3 minutes. Salt & pepper to taste. Add Mussels, give it a stir, and cover. Steam until Mussels open up, about 10-15 min. Top with parsley. Discard un-open Mussels.