This week, Owner and Chef Ollie O’Neill from O'Neills Irish Pub & Restaurant in South Norwalk shows Tina Redwine how to make mussels in chardonnay cream sauce.

1Lb of PEI Mussels 

1 Tablespoon of Olive Oil 

Quarter of a small onion slices 

1 teaspoon of chopped Garlic 

Half cup of Chardonnay 

Quarter cup of heavy cream 

Seasoning: Salt, pepper, Italian seasoning. 

In a hot pan add olive oil, onion and garlic, Add Mussels, then wine, then seasonings. Once mussels are boiling (about 2-3 minutes) add cream. Bring to the boil again and serve with garlic toast.