French Mussels

Classic French Mussels

I love fresh mussels, but like most shellfish, it can be tedious to clean, debeard, cook, and sort out the dead ones that do not open.  Sometimes its just far easier to buy them cleaned and cooked without the shells and it is not expensive at all.  I got a pound for about $5.  This should feed at least 4 people as an appetizer, or even a main course if you want to serve it over pasta like linguine.

INGREDIENTS

  • 1 Pound of fresh cooked mussels without the shells

In a large pan, heat your olive oil, butter, garlic and shallots.  You can add a mere half pinch of red pepper flakes if you like the spicy heat.  After a few minutes, add in the white wine to deglaze and cook off.  Add in the rest of your butter.  Slowly and gently stir in your heavy cream so it heats up slowly as you are adding it. Once it comes up to a slight bubble add in your mussels and mix together until they are heated through, about a minute or two.  Serve over toasted Italian bread and/or crisp garlic bread, or even linguine pasta.

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