4 lb(s) (2 kg) mussels
2 Tbsp (30 mL) butter
3 small shallots, thinly sliced
2 clove garlic, thinly sliced
1 cup (250 mL) dry white wine
½ cup (125 mL) whipping (35%) cream
1 tomato, chopped
3 Tbsp (45 mL) fresh chives, chopped
½ tsp (2 mL) pepper
1. Rinse mussels, pulling off any beards. Discard any mussels that do not close when tapped.
2. In large Dutch oven, melt butter over medium heat; cook shallots and garlic, stirring occasionally, until softened, about 5 minutes.
3. Add wine and mussels; cover and bring to boil over high heat. Cook until mussels open, about 5 minutes. Discard any that do not open. Using slotted spoon; transfer mussels to serving bowl; cover and keep warm.
4. Meanwhile, add cream and tomatoes to remaining cooking liquid; bring to boil over high heat. Cook, stirring occasionally, until liquid is reduced by half, about 3 minutes. Stir in chives and pepper. Pour sauce over mussels.