INGREDIENTS

2 lbs. Canadian Cove mussels
1/3 cup finely diced shallots
1/2 cup dry white wine
2 T. cream sherry
1 cup light cream
1/4 cup chopped parsley or scallions
1/2 cup while milk
Salt & white pepper to taste
4 T. butter

DIRECTIONS
Steam mussels in wine until they open. In small saucepan, combine cream and milk over low heat. In another saucepan, sauté shallots in butter until soft (3-5 minutes). Turn heat to low and add sherry. While stirring, add heated milk and cream mixture and continue to heat slowly. Do not boil. Remove meats from cooled mussels. Add meats and parsley to cream mixture; heat thoroughly. Season to taste with salt and white pepper. Serve with chowder crackers and crusty bread.