INGREDIENTS

36 Canadian Cove mussels
1 cup white wine
2 fresh limes
1 tbsp. sugar
3 shallots, minced
1/4 cup butter
1/4 cup fresh cream
ground pepper to taste

DIRECTIONS
Soften half of the butter and combine with flour until a paste is formed. Set aside. Sauté vegetables in the remaining butter until golden brown. Add wine, water and seasonings. Bring to a boil and add mussels. Steam covered over high heat until mussels open (5-8 minutes). Drain mussels, reserving juice and discarding vegetables. Arrange mussels and keep warm on a serving dish. Bring strained liquid to simmer and stir in beurre Mainé (butter/flour paste). Cook 2-4 minutes, stirring until smooth. Spoon sauce over mussels and garnish with chopped parsley or long strips of lime rind.