Our French chef friends have taught us this simple way to make this wonderful dish which we use to start off most of our gourmet barbecues. One year, the 4 star chef, Christian Delouvrier, used the two bottles of Grand Cru Chablis (that Gerard had stashed away to serve the chefs with the fish course) to make the sauce. Everyone thought they were the best muscles they ever had. When we found out why, we decided the recipe with the ordinary Chablis was good enough!
One 5 lb bag of mussels (alive)
½ shallot (chopped)
½ lb Butter
½ pint heavy cream
½ bottle of Chablis
½ cup of chopped parsley
½ cup of chopped parsley
Clean the mussels by washing under plenty of cold running water. Discard any open ones that won't close when lightly squeezed. If you see any, pull out any tough, fibrous beards protruding from between the tightly closed shells and knock off any barnacles with a large knife. Give the mussels another quick rinse.
Boil wine, shallots & butter together in a large pot.
Once boiling rigorously, add the cleaned mussels and cover for one minute. Mix mussels so all get covered with the boiling wine.
Remove mussels and place on a platter.
Reduce sauce for about 5 minutes.
Add cream.
Reduce sauce another 5 minutes.
Put mussels back in, mix and serve. Scatter some parsley over each serving..
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