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. Set aside. Sauce 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. Serve.

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3 lb (1 1/2 kg) mussels 2 Tbsp. (30 mL) extra virgin olive oil 2 Tbsp. (30 mL) butter 2 Tbsp. (30 mL) minced shallots 1 tsp. (15 mL) chopped garlic 1 Tbsp. (15 mL) chopped parsley 1/2 cup (125 mL) white wine freshly ground peppercorns to taste