Ingredients

3 tablespoons extra-virgin olive oil
2 shallots, finely chopped
4 garlic cloves, finely chopped
2 pounds mussels, cleaned
1 cup dry white wine
1/2 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
1/2 bunch fresh parsley, chopped
Kosher salt
Crusty bread, to serve

Instructions

Heat the olive oil in a large pot over medium-high heat.
Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter,
and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are
cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the
crusty bread.