Mussels in Rosemary–Parmesan Cream Sauce I had this dish in Bruges and the combo sounded odd at first — mussels in a rosemary–Parmesan cream broth — but one bite and I was done. It’s velvety, rich, and perfect with crusty bread to soak up every drop. Bringing it home was a must. 🇧🇪✨ Ingredients (2–3 servings) • 2 dozen fresh mussels, cleaned & debearded • 2 tbsp butter • 4 cloves garlic, sliced or minced • 1 small shallot or ½ onion, finely diced (optional) • 1 cup dry white wine • 1 cup heavy