Easy Recipe For 15-Minute Chive Cream Mussels


Ingredients
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

Directions

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.

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