Ingredients
½oniondiced
1bay leaf
1garlic clovechopped
2tbspcarrotfinely chopped
⅔cupfish stock
⅔cupdry white wine
4lbsfresh musselsscrubbed and debearded
⅔cupheavy cream
Salt and pepperto taste
Preparation
In a large saucepan, combine the onion, bay leaf, garlic, carrot, fish stock, and wine.
Bring to a boil, and cook for 5 minutes.
Add the mussels to the boiling mixture, cover, and cook over high heat for 5 minutes, until the mussels open.
Shake the pan occasionally to cook evenly.
When the mussels have opened, remove them with a slotted spoon and set aside.
Remove the bay leaf from the broth, and stir in the heavy cream. Heat through, but do not boil.
Taste, and season with salt and pepper.
Place the mussels into serving dishes, and spoon the broth over them.
Serve, and enjoy!
