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Moules à la Crème
- Difficulty
Easy
By Anne Willan
Published 1981
Cook the mussels. Discard their top shells, leaving the mussels in their bottom shells. Keep them warm in a shallow serving bowl or tureen. Discard the bouquet garni and carefully pour the cooking liquid into a pan, leaving any sand or grit behind. Bring to a boil and add to the liquid:
Ingredients
| double cream or |
Method
Bring the cream mixture just to a boil and whisk in enough of the kneaded butter,
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