Ingredients

• 2 large shallots, chopped (1/2 cup)
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons dried green peppercorns, crushed
• 1 cup dry white wine
• 4 pounds cultivated mussels, scrubbed
• 1/2 cup heavy cream
• 2 tablespoons chopped flat-leaf parsley

Instructions

1. Cook shallots in butter with 1/4 teaspoon salt in a 5- to 6-quart heavy pot over medium heat, stirring occasionally, until softened, 3 to 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 to 7 minutes. Discard any that remain unopened after 7 minutes.
2. 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.