Mussels with Cream and Chives on Soft Polenta

"Spring is the best season for mussels in the Northeast, when they are full, plump, juicy, and tender. I like to serve about 1 pound per person—about 2 dozen medium-size mussels.

"The classic way to cook mussels is with white wine, onion, garlic, and parsley. In this recipe, I steam the mussels in wine until they open, then discard the empty half shells and finish the sauce with shallots, mushrooms, cream, and chives. Heavy cream is best, but sour cream also works well for a lighter dish." --Jacques Pépin

Recipe: Mussels with Cream and Chives on Soft Polenta

Serves 4

Ingredients:
• 4 pounds medium mussels (about 8 dozen), washed, debearded if necessary
• 1 1/4 cups fruity dry white wine
• 2 tablespoons olive oil
• 1/2 cup chopped shallots
• 2 1/2 cups diced (1/2-inch) mushrooms (about 6 ounces)
• 2 tablespoons all-purpose flour
• 3/4 teaspoon salt, or to taste
• 3/4 teaspoon freshly ground black pepper
• 1/2 cup heavy cream or sour cream

Polenta
• 4 cups water
• 1/2 teaspoon salt
• 1 cup instant polenta
• 1/3 cup minced fresh chives

Instructions:
1. Combine the mussels with the wine in a large saucepan,
   cover, place over high heat, and cook for about 5 minutes,
   tossing the mussels or stirring with a spoon a couple of
   times; the mussels should be open at this point.
2. Let the mussels cool for a few minutes, then remove the
   empty half shell from each and discard. Put the mussels in
   the half shells in a dish. You should have about 2 cups mussel
   cooking liquid; add water if needed.
3. Heat the oil in a medium saucepan. Add the shallots and
   mushrooms and cook over medium-high heat for 3 to 4 minutes.
   Sprinkle the flour on top and mix it in well, then cook
   for 30 seconds. Add the reserved 2 cups cooking liquid and
   bring to a boil, stirring occasionally with a whisk until the
   mixture thickens. Mix in the salt and pepper. Cook for about
   2 minutes, then add the cream and bring to a boil. Add salt if
   necessary and set aside until ready to serve.

Recipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.