Mussels in a Creamy White Wine Sauce

I love how versatile mussels are; they’re delicious cooked solely in white wine or even just in a little stock, but there’s something rather decadent about a creamy sauce. Adding the peas to the sauce at the end makes it feel more substantial. I recently enjoyed the most amazing mussels at a restaurant in the Meat Packing District of Copenhagen; they were from a very local supplier and I can only think that was what made the difference.