Mussels In Lemon Cream - cooking recipe

Ingredients

6 tablespoons butter
4 garlic cloves, minced
4 shallots, minced
1/4 cup parsley, chopped
6 tablespoons lemon juice
3 tomatoes, seeded and diced small
4 lbs mussels
3/4 cup dry white wine
1 cup heavy whipping cream
1 lemon, zested and cut into slices
Garnish
chopped parsley

Preparation

In a bowl stir together butter, garlic, shallot,1 tablespoon parsley, 4 tbsp lemon juice, and salt and pepper to taste.
In a dutch oven pan melt herb butter over moderate heat. Saute until veggies are tender.
Add mussels to pot and stir for 1 minute. Add wine, 3/4 cup cream, lemon peel, salt and pepper to taste. Stir well. Then lay lemon slices and tomato on top. Cover and simmer, until mussels are opened, about 8-10 minutes.
Remove Mussels to serving dish. Discard any unopened mussels.
In pot with mussel juices,increase heat to high and bring to boil. Boil down for 5 minutes or reduced by 1/3. Add remaining cream, 2 tbsp lemon juice and parsley. Boil one minute. Pour juice over top of mussels in serving dish.
Serve mussels immediately.