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Mussels in Garlic and Wine Sauce

Mussels in Garlic and Wine Sauce
garlic

INGREDIENTS:

  • 2 quarts mussels
  • 1/4 cup chopped parsley, divided
  • 1 tablespoon minced garlic
  • 1 large pinch dried thyme
  • 2 (or more) tablespoons butter, divided
  • Fresh ground black pepper
  • 1 1/4 cups dry white wine
  • 1/2 cup heavy cream (optional)

INSTRUCTIONS:

  • Scrub the mussels thoroughly and pull or cut off the "beards"
  • Put all ingredients (except optional cream, half the butter and half the parsley) in a large kettle.  Cover tightly and steam over medium-low heat until the shells open (about 8-10 minutes).
  • Remove the opened mussels, including shells, to a serving bowl keeping the broth in the kettle.  Add the rest of the parsley, butter, and optional cream (if using) bring to a boil.  Remove from heat and pour over mussels.
  • Serve with lemon and crusty bread.

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