5lbs of mussels, scrubbed and debearded, from your local Fisherman’s Market
3 tbsp of butter
1 white onion, diced
2 garlic cloves, chopped
1 vegetable bouillon cube
Juice of 1/2 lemon (1 to 2 tbsp)
1 1/4 cups dry white wine
1 generous cup of heavy cream
A small handful of fresh curly parsley, chopped
Freshly ground black pepper
Lemon wedges for serving
Crusty bread for serving
In a large pot over medium heat, combine butter, onion, and garlic. Sauté until everything is soft, 6 to 10 minutes. Crumble in the vegetable bouillon cube and add the lemon juice.
Increase heat, toss in mussels and wine, and put the lid on the pot. The wine will make steam and start to cook the mussels. Cook until most of the mussels are open, about 3 minutes.
Reduce temperature to low and add heavy cream, parsley, and black pepper. Slowly bring up the temperature until the sauce starts to bubble—be careful when adding the cream because if it’s too hot it can split.
Gently simmer until all of the mussels are open, about 2 minutes more. Discard any that refuse to open.
Serve with a wedge of lemon and lots of crusty bread.