Recipe of the Month
(Mussels in a white wine and cream sauce)
- 2 lbs. Prince Edward Island mussels
- 2 shallots chopped
- 2 garlic cloves chopped
- 1 oz. chopped parsley
- Fresh thyme stem
- 1/2 cup dry wine
- 1/2 cup cream
- Salt and pepper
- 1 tablespoon of butter
- Keeping the mussels on the side, place everything else in a pot.
- Put the mussels on top of all of the ingredients and cover, bringing the mussels to a boil for 2 minutes.
- Serve in a deep dish with the sauce, a slice of grilled bread and french fries. Bon Appétit!