Anne Willan

Moules à la Crème

Preparation info
    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

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

125 ml double cream or

Method

Bring the cream mixture just to a boil and whisk in enough of the kneaded butter, a piece at a time, to thicken the sauce slightly. Simmer for 2 minutes, taste for seasoning and add the chopped parsley. Spoon the sauce over the mussels and serve at once.