Mussels with Green Peppercorn Sauce

Butter and mussels are a no-brainer. By adding green peppercorns, you're bringing in a bright, floral fragrance. Finish the dish with cream and brace yourself for multiple helpings.

2 large shallots, chopped (½ cup)
2 Tbsp. butter
1½ tsp. dried green peppercorns, crushed
1 cup dry white wine
4 lbs cultivated mussels, scrubbed
½ cup heavy cream
2 Tbsp. fresh flat-leaf parsley, chopped

Cook shallots in butter with ¼ tsp. salt in a 5-6 qt heavy pot over medium heat, stirring occasionally, until softened, 3-4 minutes. Add peppercorns and cook, stirring, 2 minutes, then add wine and bring to a simmer. Add mussels and cook over high heat, covered, stirring once, until mussels just open wide, 5-7 minutes. Discard any that remain unopened after 7 minutes.

Transfer mussels with a slotted spoon to serving bowls. Stir cream into cooking liquid and bring to a boil. Stir in parsley and salt to taste. Spoon sauce over mussels.

Makes 4 servings.