Shellfish: Mussels 14 by Recipe Cottage

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	Mussels 14

		MUSSELS IN LEMON CREAM 2 tablespoons unsalted butter, softened 3 tablespoons minced garlic 1 tablespoon minced shallot 2 1/2 tablespoons finely chopped fresh parsley leaves 2 teaspoons fresh lemon juice 2 medium tomatoes 1/2 lemon 1 1/2 pounds Penn Cove or other cultivated mussels (about 30) 1/2 cup dry white wine 3/4 cup heavy cream diced seeded tomato and finely chopped fresh parsley leaves In a bowl stir together butter, 1 tablespoon garlic, shallot, 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.