2 lbs. fresh mussels, cleaned
1/4 cup unsalted butter
3 Tbsp. garlic, peeled and thinly sliced
1/2 cup Josh Sauvignon Blanc
1/2 tsp. salt
1/8 tsp. black pepper
1/4 cup heavy cream
2 Tbsp. chopped fresh parsley or chervil
2 Tbsp. chopped fresh chives
Melt butter in large pot over medium heat. Add garlic and cook 2-3 minutes until light golden in color. Add wine, salt and pepper.
Increase heat to high, then add the mussels and stir well. Cover and cook 2 minutes. Stir again; then cover and cook 2-3 additional minutes or until mussel shells are opened. (Discard any mussels that do not open.)
Remove mussels to a bowl using a slotted spoon. Add cream, parsley, and chives to the pot and bring to a boil over medium heat. Cook 2 minutes; then pour sauce over the mussels.
Serve with crusty bread.