Mussels in a Creamy White Wine Broth

I guess I'm on a mussels kick lately, because this is the second week in a row I've made them! This time I made a white wine broth for the mussels, with just a dash of lemon to add a great flavor.

What you need:

• 1 lb mussels, scrubbed and debearded
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 cup white wine
• 1/2 cup heavy cream
• 1 teaspoon dried parsley
• 1 lemon

What you do:

• Clean the mussels, then place them in a bowl of cool water to rid them of any excess sand. Discard any mussels that do not close when tapped.
• Meanwhile, melt butter on low heat in large saucepan. Add olive oil, then sauté minced garlic. 
• Add white wine and cook on medium heat for 4-5 minutes. Meanwhile, cut lemon in half, and cut one of the halves into four wedges.
• Add mussels, heavy cream, and parsley. Then squeeze lemon juice from remaining lemon half into mixture. Cover for 5 minutes and let mussels cook. Discard any mussels that do not open after cooking in saucepan.

• Serve over linguine and with grilled artisan bread on the side. Use remaining lemon wedges to add additional flavor to your plate.

This meal tasted quite delicious! Next time I will probably add scallions for taste and more cream to thicken the broth.