|Dry white wine||1⁄4 Pint|
|Flour||1 1⁄2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Medium cream||4 Tablespoon|
Prepare mussels as described above.
Place in saucepan with finely chopped shallots and white wine.
Cover, boil gently 5 to 6 minutes or until mussels open; drain, reserving liquid.
Remove one shell from each mussel, leaving the meat attached to the other shell.
Divide mussels between two deep soup plates and keep hot.
Reduce liquid in pan by half over high heat.
Cream together butter and flour, add to liquid in pan.
Simmer until butter has melted, stirring constantly.
Add chopped parsley; season to taste with salt and pepper.
Stir in cream, heat through.
Spoon over mussels.