Mussels with Cream

For 4 people :

Preparation time: 35 min

Cooking time: 20 min


  • 4 litre of Mussels
  • 30 g of Butter
  • 2 Shallots
  • 150 ml of dry white wine
  • 1 teaspoon of flour
  • Parsley
  • Salt & pepper


  1. Chop the shallots.
  2. Scrape and wash the mussels.
  3. In a large pot, pour in the mussels with a knob of butter, the chopped shallots and white wine.
  4. The mussels should open during cooking (the pot must be open and on a high heat). If they don’t open, throw them away.
  5. Once opened, remove the mussels from the pot and put the juices aside to prepare a sauce.
  6. Put the juices back on heat. Add the flour (or Maïzena) with an equal quantity of butter/margarine and mix with a whisk. Pour the mussels into the mix. Let the mixture boil for a moment, then salt and pepper.
  7. Pour into the moulds
  8. Sprinkle with chopped parsley and serve


By using corn starch instead of wheat flour, this recipe is suitable for people who are gluten-intolerant.

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