Delicious Mussels in Garlic Sauce

1. To prepare mussels, scrub shells with a soft brush to remove any barnacles or scale. De-beard by pulling on the “beard” that protrudes from some of the shells and twist back and forth to remove. Do all of this while running under cold water. Any shells that stay open, discard. Keep mussels refrigerated until ready to use.
2. In a large sauté pan or skillet, melt butter and oil over medium heat and add shallots and cook for two minutes.
3. Add garlic, hot peppers, plum tomatoes, lemon zest, thyme and one tablespoon of parsley. Cook for five minutes.
4. Add lemon juice and stir mixture.
5. Add wine and cook for two minutes to reduce liquid by half.
6. Add clam juice, bring to a boil and reduce to a simmer. Simmer for five minutes.
7. Increase heat to medium high, add mussels, cover and cook for two to three minutes or until mussels open.

8. Remove from heat and remove mussels to a serving bowl using a spider or strainer, leaving liquid and solids behind in the pan.

9. Return the pan to the heat and add cream and cook over medium high for two minutes.
10. Remove from heat and stir in the two tablespoons of butter.
11. Pour this mixture over the mussels and sprinkle the remaining parsley over the finished dish.
12. Serve hot with toasted Portuguese bread slices that have been rubbed with garlic.
13. Discard any mussels that do not open.

Recipe & Photo Credit: Martha, afamilyfeast.com