Moules À La Crème

Method

1. Clean the mussels by removing the beard and scrubbing them under running water.
2. Finely chop the shallot.
3. In a pan, heat olive oil and a knob of butter over medium heat.
4. Add a sprig of curly parsley and stir.
5. Add the chopped shallot and a pinch of chili pepper (optional). Sauté until golden.
6. Add the mussels, season with salt and black pepper, and toss.
7. Deglaze with white wine, cover, and cook for about 2 minutes until mussels open.
8. Remove the mussels with a slotted spoon and set aside.
9. Add fresh cream (about 100 ml, high fat content) to the pan liquid and simmer briefly.
10. Return the mussels to the pan, stir, and cook for another 2 minutes.
11. Serve immediately with the creamy sauce.