This recipe is our go-to fancy dinner recipe though it really isn't all that fancy. We get our mussels locally from Saltspring Island. If you are afraid to try them or don't really like the "fishy" taste, this recipe is a good one to try. I always approximate so go ahead and make this to your taste.
You will need:
2 dozen large mussels
2-3 tbsp organic butter
1/4 cup white wine
3-4 large garlic cloves, minced
1 cup heavy cream
chopped parsley (optional)
In a large skillet heat butter over medium high heat. Add garlic and cook until fragrant. Add white wine and cook for another minute or so, stirring regularly. Add heavy cream and reduce to a simmer. Rinse mussels well and add to the sauce. Cook until all the mussels have opened and the meat has started to lighten. Serve hot over rice or orzo. Sprinkle with chopped parsley if you desire.