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Remove the beards from the mussels, scrub them well and rinse in several waters to remove all sand and shell fragments, then put them in a large saucepan with the chopped onion and the wine. Put on the lid and cook quickly until the shells open (5 to 7 minutes). Take the mussels out of their shells and keep warm. Discard the shells but keep the liquor the mussels have been cooked in and strain it, then boil it up to reduce by half. Take it off the heat, add the cream and parsley together with the butter in small pieces, stirring well. Reheat until it is hot but not boiling. Put the mussels into a deep dish, pour over the sauce and serve. |