Mussels in Cream Sauce

Serves: Four | Prep: 10 min | Cook: 8 min

Ingredients:

Mussels in Cream Sauce:
1.5 lbs fresh mussels, cleaned and debearded
1 Tbsp olive oil
1 Tbsp butter
1 small onion, thinly sliced
4 garlic cloves, thinly sliced
6-7 fresh thyme sprigs
1/2 tsp salt
1/4 tsp pepper
1/2 cup white wine
1 cup fresh cream
3-4 Tbsp fresh parsley, chopped

Directions:
In a large saucepan or pot with a lid, heat the butter and oil over medium high heat. Add the onions, garlic, thyme sprigs, salt, and pepper, and cook for 3–5 minutes until the onions are soft and fragrant. Pour in the white wine and allow it to simmer for 2 minutes to slightly reduce. Add the mussels, cover with the lid, and cook for 3–5 minutes, shaking the pot occasionally, until all the mussels have opened. Lower the heat and stir in the cream, allowing the sauce to gently heat through without boiling.

Finish with fresh parsley and serve with Dutch Oven Bread for dipping into the creamy sauce.

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