A delightful recipe for mussels cooked in a creamy garlic herb sauce, perfect for a cozy dinner.
Heat the butter in a large pot over medium heat.
Ensure the butter is melted but not browned for a smooth base.
Add the garlic and sauté until fragrant.
Stir continuously to prevent the garlic from burning.
Stir in the tomatoes and cook until softened.
Crush the tomatoes slightly with the spoon to release their juices.
Pour in the white wine and bring to a simmer.
Allow the alcohol to evaporate for a balanced flavor.
Add the mussels, cover the pot, and cook until the shells open.
Discard any mussels that do not open after cooking.
Stir in the cream and parsley, then remove from heat.
Add the cream off the heat to prevent curdling.
Serve the mussels in bowls with the sauce and a wedge of lemon.
Serve immediately to enjoy the mussels at their freshest.
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