Mushroom Cream Mussels

2 Tablespoons butter

2 shallots finely chopped, or 2 T chopped leeks

6 ounces morels or Shitake mushrooms coarsely chopped

4 garlic cloves minced

2 cups dry white wine

1/2 cup chicken broth or vegetable broth

4 pounds mussels

1/2 cup half and half or cream

1-2 teaspoon salt

half loaf french bread (optional for dipping in extra sauce)

Parsley for garnish (optional)

Wash mussels in cold water and discard any that are broken or still open afterwards. Some may close after handling.

In a large very wide bottomed pan, sautee chopped shallots and mushrooms in butter until tender. Add chopped garlic and cook for another minute or two.

Add wine and chicken broth and bring to a simmer. Add half of the mussels to the stock and steam until they open. Remove mussels with a slotted spoon, set aside and keep warm. Discard any that don’t open. Repeat with remaining mussels.

Add cream to the sauce and salt to taste. Divide mussels into 4 large bowls and top with the sauce. Garnish with parsley if desired and serve with a nice crusty bread for sopping the juices.