Garlic & White Wine Mussels

Ingredients:

• Olive oil

• 1 tbsp Roasted Garlic, Basil, and Parsley Banner Butter

• ½ shallot, finely diced

• 3 sprigs Italian Flat Leaf Parsley

• 1 Lemon, juiced

• ½ cup Dry White Wine

• ½ cup vegetable broth

• 1 cup Heavy Cream or plant-based cream

• Beautiful Briny Sea Sultan Papadopoulos

• Black Pepper, freshly cracked

• 3-4 Fresh Garlic Cloves, minced

• 1 pound of mussels

• Baguette

• Butter

1. Toast- Cut and butter baguette. Toast to your liking.

2. Prep Mussels- Wash and scrub mussels.

3. Sauce Aromatics- Place pot on medium heat and add olive oil and butter. Once oil is shimmering, add shallots and garlic. Saute until fragrant.

4. Start Broth- Add the white wine and simmer until reduced by two thirds. Next, add the heavy cream and broth. Season with Sultan Papadopoulos and Black Pepper to taste. Simmer for an additional 3 minutes.

5. Cook Mussels- Next, add the mussels and parsley. Cover the pot and cook for 6 minutes or until the mussels’ shells open.

6. Finish- Taste broth and adjust seasoning as necessary. Finish with lemon juice. Serve with buttered and toasted baguette.