Two pounds of mussels from North Rustico - start with quarter bar of butter and sauté a finely chopped large shallot till transparent, add dry white wine an bring to simmer, throw in mussels and cook in a closed saucepan till they open - fortunately we have a glass lid so you can watch! Decant mussels to a eating bowl, add a large dose of cream to the sauce, reduce a bit, and pour over the mussels....
