For the sauce, sweat the garlic and shallot in butter over medium heat until translucent. Add the tomato, stirring constantly, and cook for several more minutes. Add the cream and bring to a boil. Reserve. In a pot bring the wine to a boil, covered. Add the mussels and cook until they just open. Be careful not to over cook. Remove the mussels from the cooking liquid and arrange them on a plate in concentric circles. Combine the cooking liquid from the mussels with the reserved sauce, and bring to a boil. Season with salt and pepper and a bit of lemon juice, to taste. Pour the sauce over the mussels and garnish with chopped parsley. NOTES : Recipe courtesy of Eric Ripert, Le Bernardin Recipe by: Cooking Live Show #CL9054 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (493g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1228 (93%)|
|Amt Per Serving||% DV|
|Total Fat 136.5g||182 %|
|Saturated Fat 85.8g||429 %|
|Monounsaturated Fat 36.6g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 407.1mg||125 %|
|Sodium 866.4mg||30 %|
|Potassium 506.4mg||13 %|
|Total Carbohydrate 26.8g||8 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 21.6g|
|Protein 6.4g||9 %|
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Calories per serving: 1318
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