5 pounds clean mussels
1 cup chopped onion
1 clove garlic, peeled, crushed and chopped
? cup chopped parsley
? teaspoon freshly ground pepper
Dash of thyme
1 bay leaf
Dash of salt
2 tablespoons butter
1 cup dry white wine
2 tablespoons butter
2 tablespoons flour
Broth from mussels
1 cup heavy cream
Salt and pepper


1. Make the mussels: Combine all ingredients in a large pot, cover, place on high heat and bring it to a boil. Cook approximately 10 minutes. Twice while they are cooking, lift the kettle with both hands, your thumbs holding the cover, and shake the kettle in an up-and-down motion to toss the mussels. They should all open. Do not overcook or they will toughen. 2. Using a slotted spoon, remove the mussels from the broth. Separate the shells, arranging the halves with the meat on plates.
3. Make the sauce: Melt the butter in a saucepan and mix in the flour. Add the broth from the mussels, being careful to leave any sandy residue in the bottom, and bring to a boil, mixing with a whisk. Let simmer 2 minutes.
4. Add the cream and bring to a boil again. Taste; add salt and pepper if needed. Simmer 2 minutes, spoon over the mussels and serve immediately.
To serve the mussels “sailor-style,” instead of in cream sauce, dish them into deep plates or bowls, with the sauce spooned over, at the end of Step 1. Jacques Pepin notes that although mussels are sold now half-cleaned—that is, with the beards removed—bearded mussels keep longer.
Mussels with Cream Sauce
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