Moules à la Crème

Mussels in Cream

Preparation info
  • Serves


    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 2 quarts mussels (allow 1 quart per person)
  • Chunk of butter


  1. Clean mussels. Put butter into large kettle with tight lid. Add shallots and wine. Boil hard for 3 minutes. Add mussels, cover, and steam for 5 minutes. Using both hands and pot holders, pick the kettle up, holding the lid tight, and toss the mussels during cooking. Don’t remove the lid until 5 minutes are up; then look to see if the