INGREDIENTS

2 lbs. of Canadian Cove mussels
2 cloves garlic, peeled and finely chopped
2 shallots, peeled and finely chopped
1/2 cup chopped red or yellow pepper (optional)
6 Tbsp. butter
1 cup dry white wine
3 Tbsp. Italian parsley, finely chopped
Salt and pepper to taste
1/2 cup half-and-half

DIRECTIONS
Heat a heavy-bottomed soup pot over a medium flame. Melt butter and then add garlic, pepper and shallots. Cook, stirring occasionally, until softened, about 5 minutes. Add white wine and bring to boil. Let boil, until reduced by about half and then add mussels. Cover and cook, 5-7 minutes, shaking the pot every couple of minutes, to make sure mussels are cooking evenly. Uncover pot, remove any mussels that haven't opened and discard. Add salt and pepper to taste, parsley and half-and-half to pot and stir 2-3 minutes. Serve hot with crusty rolls on the side to mop up the luscious sauce.