Steamed Salt Spring Island Mussels in White Wine Cream Sauce

Ingredients:

• 5 lbs. Salt Spring Island Mussels

• 3 Tbsp Olive Oil (Extra Virgin is best)

• 5 cloves Garlic - minced

• 1 medium Onion - minced

• ¾ cup Dry White Wine

• 1 Tbsp Butter

• ½ bunch Parsley -chopped finely, keep the stems

• ½ cup Cream (we like whipping cream, but half and half is ok)

• 1 Tbsp Smoked Paprika

Directions:

1. In a large pot, heat olive oil on medium.

2. Add the onion to the olive oil and stir occasionally.

3. Mix in the garlic, and continue to cook until the garlic just begins to brown.

4. Gently place the Mussels in the pot, taking care not to crack them by dropping.

5. Add the parsley stems and the white wine to the pot and turn heat to high.

6. Steam the Mussels, shaking the pot frequently, for about 5-7 minutes. Mussels are finished cooking when the shells open - do not overcook.

7. Remove Mussels from liquid, and set aside in a large serving bowl.

8. Lower heat to medium, and reduce remaining liquid by half, stirring frequently.

9. Add butter and cream to the liquid in the pot and reduce until thickened slightly.

10. Pour thickened sauce over mussels and then sprinkle with the paprika and parsley.

11. Serve on a bed of rice or noodles, or with bread for dipping.