Mussels in Lobster Cream
- 2 tablespoons Stonewall Kitchen Extra Virgin Olive Oil
- 1 tablespoon garlic, minced
- 1 bag Prince Edward Island Mussels
- 1 can lobster bisque
- 1 cup half and half
- 1 cup white cooking wine
- Heat the olive oil in a large skillet or wok.
- Add the garlic and cook for 30 seconds.
- Add the Mussels.
- Add the wine. Cook for one minute.
- Add the lobster bisque and half and half. Stir to combine.
- Serve in a bowl with crusty bread.