Penn Cove Mussels In Lemon Cream

1. 1

   In a bowl stir together butter, 1 tablespoon garlic, shallot, 1 tablespoon parsley, lemon juice, and salt and pepper to taste.

2. 2

   Seed tomatoes and cut into 1/4-inch dice.

3. 3

   Cut lemon into 4 wedges.

4. 4

   Scrub mussels and remove beards.

5. 5

   In a 4-quart heavy saucepan melt herb butter over moderate heat.

6. 6

   Add lemon wedges and remaining garlic and cook, stirring, 30 seconds.

7. 7

   Add mussels and cook, stirring, 1 minute.

8. 8

   Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes.

9. 9

   Discard any unopened mussels.

10. 10

    Stir in tomato and remaining parsley.

11. 11

    Divide mixture between 2 soup plates and garnish with tomato and parsley.

12. 12

    Serve mussels immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.