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Mussels From The Wine Loft & La Crepe Nanou

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1 Pound PEI Mussels, Cleaned & Rinsed

2 Tablespoons Butter

2 Tablespoons Shallots, Minced

1 Tablespoon Garlic, Minced

2 teaspoons Kosher Salt

1 teaspoon Ground Black Pepper

½ Cup White Wine

¼ Cup Heavy Cream

1 Tablespoon Chopped Parsley

Toast & Parsley to garnish


Heat butter in a saucepan, sauté shallots and garlic for 30 seconds over medium high heat, add mussels and stir gently. Season with salt & pepper then add wine and cover. Allow to simmer 4-5 minutes until mussels all open. Finish by adding heavy cream and parsley and stir gently. Plate in a bowl and cover with remaining juices from the pan. Serve with toast and garnish with chopped parsley

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