Black Mussels in a Creamy Sauce

• Wash the mussels under cold, running water. Discard any open ones that don’t close when lightly squeezed
  3 lbs Black Mussels
• In a heavy large pot, preheat the olive oil on medium heat
  3 tbsp Olive oil
• Add the shallots, garlic, and honey
  3 tbsp Garlic, ½ cup Shallots, 2 tsp Honey
• Cook for about 5 min until softened
• Add white wine and cook until it evaporates, for about 3 min
  1 cup Cup of white wine
• Add diced tomatoes and season with salt and pepper
  ½ cup Tomatoes, 2 tsp Salt, 1 tsp Pepper
• Stir and add mussels
  3 lbs Black Mussels
• Cover the pot with a lid, and cook for another 3 min
• Add heavy cream, stir, and cook for about 6 min until the mussels open and are cooked
  2 cups Heavy Cream
• Add parsley and mix
  3 tbsp Parsley

Meanwhile, toast the baguette

• Cut as many slices as you like
  1 Baguette
• Drizzle with olive oil, sprinkle with chopped parsley and garlic
  3 tbsp Olive oil, Garlic for toasts
• Bake on a sheet pan for about 6 min

Serve together