|Dry white wine||3⁄4 Cup (12 tbs)|
|Chopped shallots/Green onions||1 Teaspoon|
|Chopped onion||1 Teaspoon|
|Chopped parsley||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Heavy cream||3 Teaspoon|
|Butter||2 1⁄2 Tablespoon, blended with 2 teaspoons flour|
1.Clean mussels by scrubing.
2.Take a kettle containing wine and chopped vegetables, put mussels in it.
3.Put freshly ground pepper as per taste.
4.Cook the ingredients in the kettle on high flame after putting the lid on for 5 minutes until the shells open.
5.Once done, strain and keep the liquid aside.
6.Transfer mussels in a heated serving dish.
7.Put the kept aside liquid in the saucepan and cook on low flame until it gets reduced to one third.
8.Put cream in the pan.
9.Put the blended mixture of butter and flour in the pan and cook until the sauce thickens.
10.Serve mussels topped with sauce.