How to make
Clean the mussels from the hard growths on the shell. Remove the seaweed and wash well under running water.
Cut the garlic into slices and chop the onion and celery (you can also use lovage, they have a similar taste).
Heat the oil with the olive oil and lightly fry the onion and celery. When they soften, add the garlic. Cook for about two minutes over medium heat and pour the mussels.
Pour the white wine and the juice of one lemon. Add the rest of the squeezed lemon to the pot to release the aroma from the peel.
Cover the pot, increase the heat and cook for about 3 to 4 minutes or until all the mussels open up. To open up evenly, you need to shake the pot several times while holding the lid.
Finally, pour the cream and shake again. Taste to check if it is good on salt and sprinkle a little, if necessary. Fresh mussels are usually salty, so you may not need to add salt.
Sprinkle the French-style mussels with black pepper, if desired and serve them warm.
Enjoy your meal!
Find out what mussels contain, as well as the etiquette of eating mussels.
