Serves 2 | Prep + Cook: 25 minutes

Ingredients

BAGUETTE

• ½ baguette, cut into medallions
• 1 tsp extra virgin olive oil
• 1 tsp melted butter
• salt & pepper

MUSSELS

• 2 lbs mussels, cleaned+ de-bearded 1 tbsp extra virgin olive oil
• 1 tbsp butter
• 2 shallots, finely chopped
• 4 garlic cloves, finely chopped
• 1 cup dry white wine
• ¼ cup heavy cream
• 3 tbsp butter, cut into pieces
• 1 cup fresh parsley, chopped kosher salt

Directions

1. Preheat oven to 350° F. Combine olive oil and melted butter. Drizzle over baguette medallions. Season with salt and pepper. Bake 6-8 minutes or until lightly browned. Set aside.
2. Heat the olive oil in a large saucepan or pot over medium-high heat. Once it has heated, add 1T butter and allow to froth. Once the butter has settled, add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels and stir, 30 seconds. Add wine and allow to come to a boil.
3. Stir in heavy cream and remaining 3T butter. Place tight fitting lid on top (preferably a transparent one) and allow to cook for 4-5 minutes or until all mussels have opened. Discard any mussels that do not open. Immediately remove from heat and add parsley. Season well with salt.
4. Divide the mussels and sauce between two bowls and serve with the crusty bread.