1-First, melt 4 tablespoons of butter in a large pot over medium heat. Add the sliced yellow onion and 3 minced garlic cloves, stirring often until they’re soft but not browned, which takes about 8 to 10 minutes. This step builds a flavorful base that makes the dish stand out.

2-Next, squeeze in the juice of half a lemon and add the lemon half to the pot. Increase the heat to high, then add the 4 pounds of scrubbed and debearded mussels and pour in 1 cup of dry white wine. Cover tightly and steam until most mussels have opened, about 4 to 5 minutes; this is where the magic happens with that briny seafood flavor.

3-Then, reduce the heat to a simmer and stir in 1 1/4 cups of heavy cream along with freshly ground black pepper. Continue simmering for 2 to 3 more minutes until all mussels have opened. Discard any that don’t open to ensure safety and quality.

4-Finally, garnish with chopped flat-leaf parsley or your choice of herbs and serve right away with thick slices of toasted, buttered bread and lemon wedges. The total prep time is about 20 minutes, with 10 minutes of cooking, making it ideal for busy schedules.