Preparation time: 5 min
Cooking time: 15 min
- White Wine
- Heavy cream
- Salt and pepper
In a sauté pan, sauté the shallots in a knob of butter.
Add the white wine.
Let the wine reduce for 2 minutes.
Add the mussels.
Cook for 5 minutes over low heat.
Drain the mussels, making sure that you keep the cooking liquid.
In a saucepan, reduce the cooking liquid with the heavy cream.
The mixture should reduce by half.
Season with salt and pepper.
Add the chopped chives.
Add the mussels back into the sauce