Mussels

(or Clams!) in Herbed-Cream Sauce with Brown Butter Crostini (serves four six-mussel servings)
8 Tbsp unsalted butter, divided 1 or 2 baguettes, sliced on an angle, into 1-inch thick pieces 24 black mussels (or clams - the freshest shelled creature you can find, basically!), cleaned thoroughly EVOO 1 peeled shallot, diced 2+ peeled cloves of garlic, minced 1 cup white wine 1/8 cup lemon juice 2 cups chicken or vegetable stock 2 cups heavy cream 1/4 cup fresh herbs (parsley or basil are suggested), minced Preheat oven to 200 deg F.

1. Place the butter in a large saut pan over medium-low heat. Allow the butter to melt and begin to foam; once it stops foaming, it will start to brown. 2. Once the butter has browned, add the sliced baguettes to the pan in an even layer to toast each side. Repeat this step until all slices of baguette are toasted. 3. Remove the crostini from the pan and place on a cookie sheet. Season with salt and black pepper, to taste. Place in oven to remain warm until ready to serve. 4. Wipe down the saut pan with a paper towel and increase to medium heat setting. Once the pan is hot, add enough EVOO to lightly cover the bottom of the pan. (You will know the pan is
hot enough if you sprinkle a few water droplets over the pan, and they "scatter" over its surface).

5. When the oil is hot (look for faint ripples on the surface), add shallot and saut until the shallot softens slightly. Add the garlic and stir until the garlic is sweetly fragrant. 6. Add the shellfish and white wine. Cover the pan and allow the shellfish to open... This can take anywhere from 3 to 10 minutes. 7. When the shellfish are open, remove them from the pan; any shells that have not opened after approximately 10 minutes should be discarded. Divide the shellfish among serving bowls. 8. Add lemon juice, stock and cream to the liquid left over in the saut pan. Simmer, stirring occasionally, until heated through and the mixture begins to foam and bubble, about 5 minutes. 9. Remove the pan from the heat. Stir in freshly-cut herbs. Season the sauce with salt and pepper, to taste. 10. Pour the sauce over the shellfish and serve with hot brown butter crostini. Enjoy every last drop!