2 lb. mussels, cleaned
1 tablespoon butter
2 small shallots, thinly sliced
2 garlic cloves, finely chopped
1 cup low sodium chicken stock
1/2 cup dry white wine
splash heavy cream
1/4 cup chopped parsley
salt and fresh ground pepper
lemon wedges for serving
1 baguette warmed for serving
In a 2″ hotel pan, add butter, shallots, garlic, mussels, chicken stock, white wine. cover with lid and place in oven to cook.
after done cooking remove from oven and stir in cream and parsley. Taste the broth then adjust to taste with salt, pepper, or cream.
serve in bowls with lemon wedges and bread.