Trinity Bay Steamed Mussels In a Beer, Cream and Garlic Sauce

 Ingredients

• 3 lbs Mussels Cleaned
• 1 Beer
• 1 tsp Spy Glass Butter
• 1 Juice of a Lemon
• 1 t. Garlic, chopped
• 250 ml Central Dairies 35% Whipping Cream
• 1 t. Salt
• ½ cup Chopped red onion
• ¼ cup Chopped parsley

1. In large stockpot place Beer and salt. Cover and boil.
2. Add mussels chopped red onion and chopped garlic steam until they open.
3. To Reserve juice add Central Dairies 35% Whipping Cream and reduce to 1 and a ½ cups.
4. Add chopped parsley Lemon juice and pour over mussels.