Mussels with Cream
- 4 ½ lb mussels
- 1 sprig parsley
- 2 stalks celery
- ½ bay leaf
- dry white wine
- 1 cup heavy cream
- ¼ oz butter
- ¼ oz all-purpose flour
- 1 tablespoon onion , chopped
- 1 tablespoon butter
- 1 tablespoon parsley , chopped
Scrape and wash the mussels in abundant running water. Put them into a casserole and add the chopped onion, torn parsley, finely sliced celery and the bay. Douse with the wine and leave to gain flavor with some peppercorns crushed in a mortar.
Sauté over moderate heat, closing the pan with its lid. As soon as they have all opened, drain them and keep them hot. Finely filter the cooking liquid. Put the filtered cooking liquid back on the heat, in the same pan well rinsed out, and reduce by half.
Mix in the liquid cream, bring to the boil, and then fold in, one small piece at a time, the buerre manié. Mix very well; add a tablespoon of butter and the mussels with their shells.
Bring to the boil over moderate heat. When the butter melts, pour the mussels and sauce onto a serving plate and sprinkle with parsley. Garnish with “Pagliette al Parmigiano Reggiano”.