1/4 cup fresh herb (such as parsley, dill, fennel, thyme or marjoram)
2 garlic cloves, crushed
36 mussels, scrubbed and with beards removed
1/4 cup cream
fresh ground black pepper
Total Time: 27 minPrep: 15 minCook: 12 minYield: 4Level: easy
Place the wine, herbs and garlic in an extra large saucepan then pile in the mussels.
Cover and cook over a medium heat for 8-10 minutes or until all the mussels have steamed open.
Using a slotted spoon, transfer the mussels to individual serving bowls discarding any that have not opened.
Strain juice to remove any broken bits of shell, herb stalks and any little crabs which might have been trapped inside.
Return juice to pan and bring to boil.
Allow to reduce then stir in cream and seasonings.
Spoon this sauce over the mussels and serve.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.