(for 2 people)
1 kg mussels 4 shallots (or half a large onion), finely chopped 1 clove of garlic, finely chopped 2 tablespoons butter 250 ml dry white wine a handful of chopped parsley. 2 sprigs thyme 1 bay leaf freshly ground black pepper 100 ml creamIn a spacious pan, gently cook the shallots and garlic in butter until soft. Add the wine, thyme, bay leaf and pepper. Simmer until the wine is well reduced.
Meanwhile, remove the beard and rinse the mussels. Add them to the pan, sprinkle with the parsley and stir everything well. Cover the pan and steam for about five minutes, shaking a couple of times until most of the shells are open. With the help of the pan lid, pour off the broth into a pre-heated pan and reduce by about half (or less, depending on how much broth the mussels have provided) as quickly as possible. Add the cream and keep reducing until it thickens slightly. Pour the sauce back over the mussels, cover the pan and briefly place back on the fire to heat through. Serve with fresh bread and sprinkle with more parsley.
Menu Classique 