Co
Cook
A simple recipe to prepare quickly accompanied by a generous portion of fries! Prefer bouchot mussels from the bay of Mont Saint Michel. Enjoy your food.
Ustensiles
Ingrédients — 2 parts
Préparation
1
In a saucepan over medium heat, melt the butter and brown the diced shallots.
2
Deglaze with white wine, pour in the mussels and cover.
3
In about 10 minutes, when the mussels are open, turn off the heat and extract the juice into a pan. .
4
Heat the pan, add the cornstarch and whisk.
5
When the mixture sets, add the crème fraîche, whisk again and season with pepper to taste.
6
Serve the mussels on plates, cover with the sauce and finish with the chopped parsley.