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.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.