One would think that shellfish would not be something to attempt on a Monday night, and normally I would agree with you, except for mussels. They're cheap, easy (like your Mom...sorry. I can't help myself) and delicious with an added benefit of being low calorie in their pure state. Mondays are no time for ultra low fat, however, so I made mine with half and half.

The Sweet and Low-Down:

Mussels

half and half

shallots (or onions)

parsley

white wine (or vermouth)

garlic

bread

1. Rinse mussels off and pull off anything that looks seaweed-y (most farm musself you get in the supermarket show pretty clean, so don't be put off by the use of the word "seaweed-y").

2. Cook the onions in a few TBSP of butter until tender. Use a large stock pot.

3. In the same pot, bring 2 cups or so of wine to a boil along with the minced shallots , salt and pepper.

4. Add the mussels when boiling and cover. Stir a couple times. They're done when they open up (5 min. or so)

5. Spoon out the mussels into a large bowl, add a 1/2c. or so of half and half, and boil until it looks like a sauce you'd like (5 min. or so).

6. Pour over mussels.

I served this with garlic toast and sauteed zuccini. Tres francais pour Lundi.