Mussels, Muffins and Mixed Olives!

Instead of having a nice relaxing weekend, I decided to turn my small apartment into a studio. I moved all the furniture out of the way to make room for the soft boxes, reflectors and strobes. I cooked all day Friday and Saturday in preparation. (I even made some brownies but they disappeared before they could be photographed...) I made mussels, lemon poppyseed muffins with lemon curd and lemon glaze, and a beautiful sausage plater. True confession, after photographing the mussels, my boyfriend and I dug in and boy where they good! I had been craving mussels and followed my favorite recipe for Classic French Mussels 


3 tablespoons extra-virgin olive oil
2 shallots, finely chopped
4 garlic cloves, finely chopped
2 pounds mussels, cleaned
1 cup dry white wine
1/2 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
1/2 bunch fresh parsley, chopped
Kosher salt
Crusty bread, to serve

Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.