Instructions: For the sauce, sweat the garlic and shallot in butter over medium heat until translucent. Add the tomato, stirring constantly, and cook for several more minutes. Add the cream and bring to a boil. Reserve.

In a pot bring the wine to a boil, covered. Add the mussels and cook until they just open. Be careful not to over cook. Remove the mussels from the cooking liquid and arrange them on a plate in concentric circles.

Combine the cooking liquid from the mussels with the reserved sauce, and bring to a boil. Season with salt and pepper and a bit of lemon juice, to taste. Pour the sauce over the mussels and garnish with chopped parsley.

This recipe yields 4 recipes.

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