Mussels with White Wine, Cream & Garlic Chives

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Method

1. In a large pot, melt the butter and olive oil over medium heat.
2. Add the shallots and garlic and cook until soft for 3-4 minutes.
3. Add the lemon juice.
4. If using Live Mussels, add these to the pan with the wine. Cover and steam until the mussels are open, about 5 minutes. If using Cooked mussels, add them to the pan after Step 5, stirring them gently through the sauce to warm through for just a few minutes.
5. Lower the heat, pour in the cream and simmer gently until the sauce thickens slightly.
6. Add in the chopped parsley, lemon zest and garlic chives and stir through gently.
7. Serve the mussels with toasted, buttered bread and lemon wedges.