Steamed Mussels in White Wine Sauce

DIRECTIONS

1. Add the shallots, wine, parsley, and peppercorns to a pot large enough to comfortably hold the 4lbs of mussels.
2. Bring the mixture to a boil over high heat.
3. Continue boiling for 2 more minutes.
4. Add the mussels and cover the pot with a lid.
5. Shake the pot well every 2 minutes or mix with a spoon. At this point, the mussels should begin to open.
6. Cook for 4-5 minutes more, or until all of the mussels open.
7. Take the mussels out of the pot and put them aside in a large bowl.
8. Continue to cook the liquid for 3-4 more minutes to reduce the liquid by half.
9. Add the heavy cream and reduce the liquid for 2 more minutes.
10. Add the mussels back to the pot, mix them in with the sauce, and cook for 1 more minute.
11. To serve, divide the mussels evenly amongst 4 serving bowls and pour the sauce over the mussels.
12. Serve with a fresh baguette for dipping.