Preparation time: 15 minutes. Cooking time: 10 minutes. Yield: 4 servings.

4 doz. mussels
2 tbsp. butter
3 shallots
6 oz. clam juice
1 c. white wine
3 tbsp. finely chopped parsley
3/4 c. heavy cream
Salt and freshly ground pepper
Juice of 1/2 lemon or to taste

Clean mussels and debeard. Place in Dutch oven with butter, shallots, clam juice, white wine and parsley. Steam, covered, until mussels open, about 7 minutes. Add remaining ingredients and return to boil and serve.