Garlic Butter Steamed Mussels

1In a large bowl, rinse the mussels under cold water, scrubbing the shells and debearding them. Discard any mussels that are open or cracked.

2In a large pot or Dutch oven, melt the butter over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant.

3Pour in the white wine and chicken broth, bringing the liquid to a simmer.

4Add the cleaned mussels to the pot, cover, and steam for 5-6 minutes or until the mussels have opened.

5Stir in the heavy cream and chopped parsley, season with salt and pepper to taste, and gently toss to coat the mussels.

6Serve the garlic butter steamed mussels hot, with crusty bread on the side for dipping.