Ingredients

Serves 2 as a first course

　　2 tablespoons unsalted butter, softened

　　3 tablespoons minced garlic

　　1 tablespoon minced shallot

　　2 1/2 tablespoons finely chopped fresh parsley leaves

　　2 teaspoons fresh lemon juice

　　2 medium tomatoes

　　1/2 lemon

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Divide mixture between 2 soup plates and garnish with tomato and parsley. Serve mussels immediately.