Exquisite Mussel Medley

1Clean the mussels by scrubbing the shells and removing the beards. Discard any mussels that are open or cracked.

2In a large pot, sauté the onion (1) and garlic (3 cloves) until fragrant.

3Add the white wine (1 cup) and bring to a simmer.

4Stir in the red bell pepper (1) and diced tomatoes (1 can).

5Gently add the mussels to the pot and cover with a lid. Cook for about 5-7 minutes or until the mussels have opened.

6Remove the mussels from the pot and set aside, discarding any that have not opened.

7Stir in the heavy cream (½ cup) and parsley into the broth. Simmer for a few minutes until slightly thickened.

8Return the mussels to the pot and heat through, ensuring they are coated in the creamy broth.

9Serve the mussels in a bowl with a slice of lemon (1) on top and crusty bread on the side for dipping.

10Enjoy this extraordinary mussel medley with a glass of white wine (1 cup)!