How to make
Thoroughly clean the mussels and wash them with water. I don't use salt when cooking!
Finely chop the onion. Stew in a deep pan with butter (olive oil) the onion - must remain white (not golden), I add black pepper, a bay leaf and pour the white wine.
For a minute or two I reduce and add the mussels, stew them for about 8 minutes and when they are ready, I remove them from the pan and leave them in a container with a lid.
I separate one shell from the mussels, leaving them with only one shell (for aesthetics and so that they can be eaten more easily). In the cookware with the wine in which I cooked them, I add the cream, celery and parsley sprigs.
I stew on a low heat to thicken and flavor the cream. After about 10 minutes it is ready. I remove the celery and parsley sprigs from the sauce.
I serve by first placing the mussels on the plate, pouring the sauce, sprinkling with parsley, chives and a slice of lemon.
Another option: You can also prepare the mussels without removing them from the pan by adding the cream, chopped parsley and celery and stewing, but make the sauce thinner. Increase the amount of wine by 50 ml.
Serve the second option with a baguette to dip in the sauce. I prepared the first option in a sophisticated way for special guests!
Mussels prepared this way are incredibly tasty and memorable!
French-Style Classic Mussels are a balance of taste and a healthy combination of protein from the mussels and fat from the cream!
The side dish for mussels with cream sauce is usually fries or a baguette toasted with cheeses - and of course salad to your taste!
