Mussels in Lemon Cream

Steve Webster

• 2 tblsp softened butter
• 3 tblsp minced garlic
• 1 tblsp shallots, chopped
• 2.5 tblsp chopped fresh parsley
• 2 tsp lemon juice
• 2 medium fresh tomatoes
• 1/2 lemon
• 1.5 lbs fresh Restaurant Ready Whitewater Mussels
• 1/2 cup white wine
• 3/4 cup heavy cream

In a large bowl, stir together the butter, 1 tblsp of garlic, shallots. 1/2 tbsp parsley, lemon juice, plus salt and pepper to taste. Cut the lemon into 4 wedges. In 4 quart pot, melt the herb butter over moderate heat. Stir in lemon wedges with the remaining garlic and cook for 1 minute. Add mussels and cook for 1 minute. Add white wine, cream and simmer covered until mussels open. (about 5 minutes) Discard any unopened mussels. Stir in tomatoes and parsley. Divide between 2 warm soup bowls and garnish with tomato and parsley. Serve at once with warm, crusty bread!