Big John's Creamy Mussels Marinière

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 32 mussels
• 1 1/2 cups dry wine
• 1/2 cup shallot, minced
• 2 tablespoons garlic, minced
• 1 teaspoon herbes de provence
• 1/2 teaspoon thyme
• 1 cup whipping cream
• 1/2 tablespoon curry powder
• 1/4 cup butter
• 1/4 cup parsley, minced
• 1/2 cup green onion, sliced

Recipe

• 1 scrub mussels and remove their beards, throwing out any that do not close when tapped.
• 2 in a medium pan over medium-high heat, sweat shallots and garlic in simmering wine until they become translucent.
• 3 stir whipping cream, curry powder, herbs de provence and tyme into pan. when it has come back up to temperature, add the mussels. cover the pan and steam for 4-5 minutes until their shells open wide.
• 4 remove mussels and place in a serving bowl. throw away any that did not open.
• 5 whisk butter into the sauce and turn off heat.
• 6 stir in the parsley and green onions just before you’re ready to serve.
• 7 pour the sauce over the mussels. serve immediately.