Just made this sauce with the mussels I bought today and it came out fantastic. I do however have a question. If you put the cooked mussels in the sause after and put in the frige can you quickly reheat them the next day? I just don't want to get sick.
Sauce for mussels
Start with approximately 2 T. butter and 2 T. olive oil. Then add diced garlic, about 3 T. or so. Simmer for a few minutes then add the mussels 1 cup cream, 1 cup white wine and salt/pepper to taste. Cover and simmer until done, about 6 minutes then toss in about 1/2 cup grated parmesan cheese. Garnish with chopped parsley.