2 pounds mussels, cleaned
1 tablespoon grass fed butter
2 small shallots , thinly sliced
2 garlic cloves, finely chopped
1 cup chicken stock (I use @seccowineclub)
1/2 cup white wine
3 tbsp Kumana Avocado Sauce
Splash heavy cream
1/4 cup chopped parsley
Salt (I use @redmondrealsalt)
fresh ground black pepper
green onion for garnish
dill for garnish
Melt butter in a large pot with lid over medium heat. When the butter begins to bubble, stir in the shallots and garlic. Cook until translucent, about 3/4 minutes.
Add the chicken stock, white wine, Kumana and mussels then give them a good toss. Cover the pot with its lid and cook until all mussels have opened about 7 to 10 minutes. If any mussels do not open please discard.
Remove the pot from the heat then stir in the cream, parsley, salt & pepper.