Poppa (chipmunk) wishes to thank Moma cow for the cream.

Photo by Pixabay on Pexels.com

2 pink heelsplitter mussels, 1 acorn cup butter , 10 acorn cups cream, 1 wild scallion(chopped), 1/2 clove garlic smashed, 1/2 clove garlic for steaming

Steam mussels open with 1/2 clove garlic in covered pot over fire until mussels open. Save stock. Trim beard off mussels. Drain stock into pot, discard sediment on bottom. Saute onion in a bit of butter until translucent. Add smashed garlic. Add onion and garlic to stock. Chop mussels, add cream, rest of butter to stock. Warm till heated through. Serve.

Published by ady80braun

retired k teacher, mom

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