Mussels in a Basil-White Wine Sauce

Servings: 4

• 2 tbsp. Olive Oil
• 2 tbsp. Salted Butter
• 2 lbs. Live Mussels
• 1 large Shallot, or 2 small shallots, finely sliced
• 3 Garlic Cloves, minced
• 1 Lemon, juice and zest
• 1/3 cup Chicken Stock
• 1/2 cup Dry White Wine
• 1/3 cup Fresh Basil Leaves, chopped
• Salt & Black Pepper, to taste
• (Optional) 1/4 cup Heavy Cream
• Sourdough Toast or Crostini, for serving

1. In a large skillet over medium high heat, add the olive oil and butter. 
2. Once the butter has melted, add the sliced shallots and minced garlic. Sauté for 5-6 minutes, until fragrant. 
3. Stir in the zest and juice of 1 Lemon. 
4. Stir in the white wine and chicken stock. 
5. Add the rinsed and prepared mussels to the skillet. Stir all ingredients together. 
6. Cover with a lid to steam for 3-4 minutes, until the mussel shells have opened. Discard any mussels that did not open. 
7. (Optional) Reduce heat to low and slowly pour in the heavy cream. 
8. Stir in the chopped basil, as well as salt and black pepper to taste. 
9. Serve with sourdough toast or crostini to enjoy!