Steamed Mussels In Caramelized Onion Sauce

Combine the butter and olive oil in a large skillet over medium heat. Stir occasionally to combine.

When the butter is melted, reduce the heat to low and add the onion. Stir to coat in the butter mixture. Cook for 20 minutes, stirring often, until the onion begins to caramelize. When soft and golden brown, set the skillet aside.

Meanwhile prepare the mussels. Scrub the mussels to remove the beards if necessary.

In another large skillet, heat the olive oil over medium heat. Add the garlic and saute for 15 seconds then add the mussels and the white wine.

Bring the wine to a boil then stir. Cover and reduce the heat to a low simmer. Let the mussels steam for about 5 minutes or until they open. Remove and discard any that do not open.

Drain the mussels reserving the liquid. Strain the liquid through cheesecloth.

Return the skillet with the onions to low heat again and add the strained cooking liquid. Add the cream, stir well, and let simmer until thickened and slightly reduced.

Add the mussels and toss in the liquid until completely coated. Sprinkle with salt and pepper as desired.

Serve immediately in individual bowls. Sprinkle with fresh chopped parsley.