-
4
pers
-
45
min
prep time
-
15
min
cooking time
Preparation
-
Scrub and rinse the mussels.
-
Place the shallot and white wine in a casserole dish with a knob of butter.
-
Cook in a covered pot over high heat for a few minutes. Stir 2 or 3 times while cooking.
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As soon as they open, remove the mussels from the pot, reserving the cooking liquid. Place them in a deep dish and keep them warm.
-
Return the juice to the heat. Mix 1 teaspoon of flour with an equal amount of butter.
-
Stir everything into the liquid from cooking the mussels over the heat. Bring to a boil briefly. Season with salt and pepper.
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Pour over the mussels. Sprinkle with parsley and serve.
