Mussels in a White Wine Cream Sauce

1. 1

   After the mussels have been cleaned and de-bearded, add the wine and shallots to a stock pot and simmer for 2 to 3 minutes.

2. 2

   Next add the chicken stock and bring the liquids to a boil.

3. 3

   Add the mussels to the boiling liquid, cover and cook for 3 to 4 minutes.

4. 4

   Give the pot a little shake and remove the lid.

5. 5

   If the mussels have opened, they are complete.

6. 6

   Remove the mussels from the stock pot with a slotted spoon and set aside.

7. 7

   Discard the shells that do not open or are cracked.

8. 8

   Return to the stock pot and add the cream, Dijon, pepper and herbs.

9. 9

   Whisk until smooth.

10. 10

    Heat the sauce over a medium heat until the sauce thickens and reduces slightly, about 3 to 4 minutes.

11. 11

    Pour the sauce over the reserved mussels and serve.

* Per serving · 4 servings · Values may vary.

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