Penn Cove Mussels In Lemon Cream - cooking recipe

Ingredients

2 tablespoons unsalted butter, softened
3 tablespoons garlic, minced
1 tablespoon shallot, minced
2 1/2 tablespoons parsley, finely chopped
2 teaspoons fresh lemon juice
2 medium tomatoes
1/2 lemon
1 1/2 lbs mussels, about 30
1/2 cup dry white wine
3/4 cup heavy cream
tomatoes, seeded, diced
fresh parsley, chopped

Preparation

In a bowl stir together butter, 1 tablespoon garlic, shallot, 1 tablespoon parsley, lemon juice, and salt and pepper to taste.
Seed tomatoes and cut into 1/4-inch dice.
Cut lemon into 4 wedges.
Scrub mussels and remove beards.
In a 4-quart heavy saucepan melt herb butter over moderate heat.
Add lemon wedges and remaining garlic and cook, stirring, 30 seconds.
Add mussels and cook, stirring, 1 minute.
Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes.
Discard any unopened mussels.
Stir in tomato and remaining parsley.
Divide mixture between 2 soup plates and garnish with tomato and parsley.
Serve mussels immediately.
Serves 2 as a first course.