- 1/4 cup Ventura Limoncello Originale
- 2 tbsp Olive Oil
- 1 tsp Chopped Garlic
- 1 tsp Chopped Shallots
- 1 lb Prince Edward Islands Mussels
- 2-3 Oven-dried Tomatoes or Sun-dried Tomatoes
- 2-3 Sprigs Lemon-Thyme
- 1 tbsp Salt
- 1 cup Heavy Cream
- 1 Baguette or French Bread
Heat olive oil in hot sauté pan.
Add garlic and shallots, cook slightly.
Add mussels, tomatoes, lemon-thyme and season to taste with salt.
Stir to coat mussels with hot mixture.
Add Limoncello and heavy cream.
Cover and simmer 3-5 minutes until all mussels open.
Uncover and taste, adjust with salt as needed.
Pour into serving bowl and serve with toasted baguette or French bread.