Mussels are very economical and so easy to make. The bulk of the cooking time is in making the delicious cream sauce. You can serve these as an appetizer or if they are a main course you can serve them with a light salad and some hearty bread for soaking up the sauce.

• Ingredients
• 2 pounds mussels
• 1/2 cup butter
• 1 onion, minced
• 4 cloves garlic, minced
• 1 cup chopped tomatoes
• 1 cup white wine
• 1 cup cream
• 1 teaspoon dried Italian herbs
• 1 teaspoon dried parsley
• Salt and Pepper

Directions:

Heat the butter in a pot big enough to hold all the mussels. Place over medium heat. When the butter is melted, add the onion and garlic and cook until golden, about 5 minutes. While that is cooking, clean the mussels by tearing off the beards and give the shells a good scrub. Rinse with cold water. To the pot, add the tomatoes, wine, cream, Italian spices and salt and pepper. Stir to combine. Lower the heat and simmer for 10 more minutes until the sauce is thickened and the alcohol has evaporated a bit. Add the mussels and stir. Cover and cook for 10 minutes or until the mussels have opened. Discard any that have remained closed. Spoon into a individual bowls. Sprinkle with parsley and serve.