1. For Sauce;. 2. Boil wine, vinegar and lemon juice in heavy large skillet until reduced to 3/4 cup, about 6 minutes. 3. Whisk in butter, one piece at a time; boil 1 minute. 4. Add cream, salt and pepper and whisk until sauce thickens and coats spoon, about 2 minutes. 5. For Mussels:. 6. Meanwhile prepare mussels. Combine first 9 ingredients in heavy large saucepan and bring to a boil; add mussels. 7. Reduce heat, cover and simmer just until mussels open, about 5 minutes; discard any that do not open. 8. Drain. 9. Arrange mussels open ends up in soup bowls. 10. Drizzle sauce over, garnish with lemon wedges and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
