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Shrimp Stew with Rope Mussels


YIELD: 4 portions

INGREDIENTS:
2 lbs. shrimp, peeled and deveined
4 lbs. rope mussels, cleaned
2 cups dry white wine
2 tbs. chopped garlic
1 tbs. fresh thyme
juice of 1 lemon
2 cups heavy cream
4 tbs. butter, cold
salt and pepper

METHOD:
Heat a large dutch oven and saute the shrimp in a little olive oil. Add garlic and stir. Cook until almost done. Place shrimp on serving dishes. With pan still hot, add mussels, wine, lemon, thyme and cream. Cover and let boil until mussels open. Place mussels on serving dishes, leaving liquid in pan. Season with salt and pepper. Pour butter over shrimp and mussels. Serve with beer and plenty of crusty bread.