750 ml - 1 L SELECTED VARIETIES
Debeard and scrub mussels under cold water. Drain.
Melt butter with oil in a large pot.
Brown shallots. Add mussels, garlic and parsley.
Add wine and pepper.
Cook, covered, on high until mussels open. Discard any unopened ones.
Melt butter in a small pot. Stir in flour to make a white roux. Stir in mussel cooking liquid. Combine roux with mussels.
Add cream and season. Simmer for a few minutes.
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