Mussels in a Creamy White Wine Garlic Sauce

By Leite's Culinaria

Ingredients

4 tablespoons (2 oz) butter
1 (8 oz) yellow onion (cut in half and sliced into 1/2-inch half moons)
3 garlic cloves (minced)
1/2 lemon
4 pounds mussels (scrubbed and debearded)
1 cup dry white wine
1 1/4 cups heavy cream
Freshly ground black pepper
Flat-leaf parsley (or cilantro or thyme leaves) (chopped)
Thick slices of toasted, butterd bread (for serving)
Lemon wedges (for serving)

Prep Time20mins
Cook Time10mins
Servings4

Instructions

Melt the butter in a large pot over medium heat. Toss in the onion and garlic and cook, stirring often, until soft but not browned, 8 to 10 minutes. Squeeze the juice from the lemon into the pot and drop in the lemon, too.

Raise the heat to high, scoop in the mussels, pour in the wine, and cover tightly. Steam the mussels until most of them open, 4 to 5 minutes.

Reduce the heat to low, pour in the heavy cream, and add a few grinds of fresh black pepper.

Let the sauce lazily burble until all the mussels are open, 2 to 3 minutes more. Toss the stubborn sons-of-bivalves that refuse to open.

Crown the mussels with parsley. Serve alongside a basket of toasted bread and lemon wedges.