Mussels à la Crème

By Joschef

Ingredients

• 2 lbs fresh mussels in the shell
• well washed and scrubbed
• 3 Tbs. butter
• 2 Tbs. dry shallots finely chopped
• 1/2 Cup dry white wine
• Salt
• Freshly ground pepper
• 1 pinch thyme
• 1/2 Tsp. chervil
• 1/2 Cup 35% cream
• 1 Tsp. fresh parsley finely chopped
• 2 Tbs. kneaded butter ( 2 Tbs. room temperature butter 1 Tbs. all purpose flour combined)

Preparation

Step 1

Place the Mussels, butter,chopped shallots, white wine, salt, pepper, thyme and chervil in a large pot.

Cover the pot, and cook the Mussels over high heat, until the shells have opened.

Remove the Mussels from the pot and reserve the liquid.

In a small saucepan, combine the cooking liquid with cream, cook over high heat, for 6 to 8
minutes, and correct the seasonings.

Remove the Mussels from the shells and arrange the on a heated platter.

Thicken the sauce with kneaded butter and pour the sauce over the Mussels.