1 kg of large mussels
1 onion (75 g) with some sprigs of parsley
1 cup of dry white wine (240 g)
1 scallion green
2 tablespoons of heavy cream
1 tablespoon of lemon juice
1 tablespoon of mustard
to taste salt
1 kg of large mussels
1 onion (75 g) with some sprigs of parsley
1 cup of dry white wine (240 g)
1 scallion green
2 tablespoons of heavy cream
1 tablespoon of lemon juice
1 tablespoon of mustard
to taste salt
Rinse the mussels well under cold running water
Place them in a pot
Add the chopped onion and parsley
Bring to a boil, then reduce heat and simmer until the mussels open
Remove from heat
Reserve the cooking liquid
Cut the mussels in half and discard any that don't open
Place one half of the mussel shell with the mussel on a plate
In another pot, combine the white wine and scallion green
Reduce the wine to less than half
Add 1/2 cup of the mussel cooking liquid
Simmer again until reduced by half
Strain and mix with the remaining ingredients and serve over the mussels
Serve hot.
