INGREDIENTS

• 2 tablespoons butter
• 1 small shallot, small dice
• 2 cloves garlic, minced
• 1/2 lemon, juiced
• 1 1/2-2 pounds mussels, scrubbed
• 1 cup dry French wine
• 1 cup heavy cream
• Sea salt
• Cracked pepper
• 2 tablespoons flat leaf parsley, roughly chopped
• Garlic bread for dipping

HOW TO MAKE IT

1. Melt the butter in Staub mussel pot over medium heat.
2. Add shallot and sauté until softened.
3. Add garlic and sauté until fragrant. Approximately 1 minute.
4. Squeeze lemon juice into the pot and toss the half lemon in too.
5. Add clean mussels and white wine. Cover with the lid and steam for 5-6 minutes or until the mussels have opened.
6. Reduce the heat to medium low and add cream. Stirring well to combine.
7. Season with salt, cracked pepper and parsley.
8. Serve with garlic cheese bread.