A favorite among diners at Pasta Max Cafe, Owner and Chef Douglas Zitz shares the recipe for his Steamed Mussels.
20 Fresh mussels
1 teaspoon chopped fresh garlic
4oz dry white wine
2oz heavy cream
2oz whole butter
Pinch of salt & fresh ground pepper
1 teaspoon chopped fresh basil
1 teaspoon chopped Italian parsley
Combine all ingredients except herbs in a saucepan.
Cover and cook on high heat until mussels open.
Remove from heat.
Add fresh herbs.