INGREDIENTS

4 dozen fresh Canadain Cove mussels, steamed and removed from the shell
Creole seasoning
Freshly ground black pepper
1 tablespoon olive oil
1/4 cup chopped onions
2 tablespoons minced garlic
1/2 pound shelled shrimp (reserve the shells)
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce
1/4 cup dry white wine
1/4 teaspoon salt
2 cups heavy cream
Sliced tomatoes and lettuce (optional)
2 loaves French bread, cut in half and toasted

DIRECTIONS
Season the steamed mussels and shrimp with Creole seasoning and pepper. Refrigerate the mussels while you make the sauce base. Heat oil in a large pot over high heat. When the oil is hot, add the onions and garlic and sauté for 1 minute. Add the shrimp shells, Creole seasoning, bay leaves, lemons, water, Worcestershire, wine, salt, and 8 turns of black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes and strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. In a large sauté pan, add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Add the cooked mussels to the sauce. Toss quickly. To serve, slice the French bread lengthwise and open. Spoon the BBQ mussels into the bread. Slice and serve.