by Julie Van Rosendaal
Fresh mussels are surprisingly fast and easy to cook, and a great reason to crack open a dry white wine to then finish with dinner. All you need is a good loaf of crusty bread to mop up the winey, garlicky, creamy juices.
1 T. good olive oil
1 T. butter
2-3 garlic cloves, thinly sliced
1 lb. fresh mussels, scrubbed and debearded (toss any that are already open)
a splash of white wine (about 1/3 c.)
a splash of cream (about 1/4 c.)
chopped Italian parsley, for garnish
In a large, heavy saucepan, heat the oil and butter over medium-high heat. Add the garlic and cook for a minute. Add the juice of half a lemon, the mussels and the white wine and cook for a minute, to reduce the liquid; add the cream, cover and simmer until the mussels are opened, which will take about 5 minutes. Discard any that don’t open.
Divide between two wide, shallow bowls; scatter with chopped parsley and serve with crusty bread or freshly cooked fries.