Yield: 4 servings

Ingredients	Quantities
Atlantic Canada blue mussels	2 kg
Cloves of garlic, minced fine	4
Minced ginger	30 mL
Shallots, peeled & minced	2
Fennel seeds	2 mL
Bay leaves	2
Chopped parsley	1 bunch
Dry white wine	25 cl
Double cream	15 cl
Butter	100 g
Salt and pepper	To taste

Method:

• Quickly rinse mussels under cold running water, do not let soak in water. Set aside.
• In a heavy-bottomed saucepan, gently cook shallots, ginger, garlic in 30 g of butter until aromatic and soft. Add bay leaves and fennel seeds. Do not color.
• Add mussels and wine. Cover and cook for 5 minutes, gently shaking the pan towards the end of cooking time, to release a few more of the stubborn mussels.
• Remove mussels and keep warm.
• Bring wine and mussel juices to a boil and simmer to reduce liquid by half. Add cream and return to a simmer. Simmer gently for 2 -3 minutes or until the sauce starts to thicken.
• Whisk in remaining butter and herbs. Adjust seasoning if necessary. Serve sauce in a bowl in the center of the steamed mussels.

Recipe courtesy of Chef Stefan Czapalay