Mussels in White Wine Cream Sauce {Moules Mariniere}

What I used
2 lbs mussels on half-shell (frozen, from New Zealand) $6
1 cup white wine, something light and crisp (I used Naked Grape pinot grigio—California) $6.50
2 TB butter
1 shallot , finely chopped
4 cloves garlic, finely chopped
1/4 cup half-and-half (in place of cream)
lemon (2 wedges)
cilantro

What I did
1. Melt butter in pot on medium heat, add shallot and garlic. Toss until slightly golden.
2. Add room temp wine to pot until simmer.
3. Add all the mussels, meat side up.  Close lid and cook for 3–5 minutes or until all mussels have opened.
4. Open lid, check mussels, pour sauce over mussels to evenly coat them. Add half-and-half.
5. Turn off heat when simmer.

Garnish with cilantro and lemon wedges to serve.

Best way to consume all those delicious sauce: toast some fresh bread, dip in sauce and enjoy!

{Whole dish cost about $10 to make (a fraction of restaurant price), the bonus is I get to drink the remaining wine.}