Island Mussels With Wild Mushrooms and Cream

Ingredients

• 4 lbs mussels
• 3 tablespoons butter
• 1 cup onion, diced
• 1 cup sliced wild mushroom (Shiitake, Portobello, Oyster, can be fresh or dried and reconstituted)
• 1 cup light cream (18%)

Directions

1. 1

   Scrub mussels gently but thoroughly in cool, running water; remove the beard by pulling with a quick yank or cutting close to the shell with scissors.

2. 2

   In a large pot or kettle, melt butter;' add onion and mushrooms, and sauté 2-3 minutes, until softened. Add mussels and cream; cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open. Spoon mussels and sauce into 4 individual serving dishes.