Seasoned seafood cooks know that, despite their somewhat unattractive appearance inside their shells, mussels are a delicious ...

11/2-2 pounds mussels, rinsed and drained Salt and pepper to taste 1. Boil the heavy cream in a heavy saucepan over medium heat about 5 minutes or until reduced to 1/2 cup. Set aside. 2.

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DO AHEAD Soup and mussels can be made 6 hours ahead. Cover separately; keep chilled. Step 3 Divide zucchini soup among 6 bowls. Top each with mussels, dividing equally. Sprinkle with mint.

No heavy cream on hand? These heavy cream substitutes—including a vegan option—will save you a trip to the grocery store.

Named for a patron of Maxim's restaurant in Paris, the dish is made up from quality ingredients including mussels, wine, mirepoix, herbs, and cream ...

Taste and season with a little salt and white pepper. Remember mussels are naturally high in salt. To cook the mussels, pre-heat a heavy-based pot on a medium-high heat for three minutes.