Steamed Mussels with White Wine Cream Sauce Recipe

INGREDIENTS

• 2 pounds mussels, scrubbed and debearded 
• 3 tablespoons unsalted butter 
• 1 small shallot, thinly sliced 
• 5 to 6 cloves garlic, minced 
• 1 sprig thyme 
• ½ lemon 
• 1 cup dry white wine 
• ⅔ cup heavy cream 
• ½ cup roughly chopped fresh flat-leaf parsley 
• Salt & pepper to taste

INSTRUCTIONS

1. Rinse and scrub the mussels and pull off any beards coming out of them. If any mussels are partly open, run them under cold water or tap them. If they do not close on their own, they are most likely no longer alive, so throw them away. 
2. Melt the butter over medium heat in the Calphalon Premier™ 3-quart Sauté Pan, melt the butter. 
3. Add the shallots, garlic and thyme, and sauté, stirring, until soft and fragrant -  about 5 minutes. 
4. Add the mussels to the pan. Season with about a teaspoon each of salt and pepper. Add ½ of the juice of one lemon, then pour the wine over the mussels.
5. Cover the pan with a lid and cook for 4 to 5 minutes. 
6. Pour heavy cream over the mussels, cover the pan again and cook for an additional 1 to 2 minutes or until most of the mussels have opened. 
7. If there are many mussels still closed, cook for another minute. 
8. Remove the lid, sprinkle with chopped parsley, and serve!