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Moules A La Normande|Mussels in Cream




Source of Recipe


NA


List of Ingredients




4 Lbs. Mussels
1 Cup Dry White Wine
2 Tbl. Shallots; minced
1 Tbl. Parsley; minced + 1 Tbl. chopped
1 Tbl. Celery Leaves; minced
1 Tbl. Butter + 1 Tbl. Butter
1/3 Pint Cream

Recipe



1. Scrub well with a stiff brush and scrape off any seaweed. Discard and broken or open mussels. Put others in a bowl of cold water in the fridge until ready to use.

2. In a large, heavy pot put white wine, minced shallots, minced parsley, minced celery leaves and 2 tbl. butter. Add washed mussels, turn heat on high and cover. As soon as liquid boils, removed cover. When mussels open, remove with a slotted spoon.

3. Remove empty top shells from mussels and discard. Keep cooked mussels warm.

4. Let mussel stock boil until it is reduce by half. In a small pan put the cream, let boil until syrupy. Add thickened cream to stock stir and swirl in 1 Tbl butter.
Turn off the heat and put mussels in the sauce. Sprinkle with 1 Tbl. chopped parsley. Serve at once.