1 Glass of white wine; (preferably Muscadet)
4 Shallots; chopped
4 Garlic cloves; chopped
2 sl Lemon
Butter
Sea salt and black pepper
Mussels
1 bn Parsley; chopped
For the beurre manie sauce
1 Heaped tbsp plain flour
4 oz (115 g) butter; melted

Pour the wine into a saucepan on a high heat, then add the chopped shallots, chopped garlic, the lemon slices and the butter. Season the liquid with sea salt and black pepper. Add the mussels and cook until they start to open; once thoroughly cooked and open, remove them and keep warm. Make the beurre manie sauce by adding the flour to the melted butter and stirring until it becomes a paste. Add the sauce to the mussel liquid to thicken it. Bring the mixture to the boil for a couple of minutes. Add the chopped parsley and strain the sauce. Pour it over the mussels to finish the dish.