1 1/2 pounds Penn Cove or other cultivated mussels (about 30)
1/2 cup dry white wine
3/4 cup heavy cream
Garnish: diced seeded tomato and finely chopped fresh parsley leaves
Directions
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.
