24 lg Mussels; in their shells, up to 36
2 tb Finely chopped shallots; (or other onion)
1 c White wine
2 tb Butter
2 tb Cream
1 bn Chopped parsley
1/2 ts Finely chopped garlic
1/2 ts Flour
Salt and pepper to taste

Scrub mussels well and wash them in running water.

Put them in a saucepan with shallots and white wine.

Cover the pan and cook the mussels for 6-8 minutes, until they open. Remove one shell from each mussel leaving the meat attached to the other shell.

Put the mussels into a serving dish.

Reduce the liquid in the pan to 1/2 its original quantity and add butter and cream and flour.

Roll the pan to swirl in the butter. Add parsley and garlic.

Correct the seasoning with freshly ground pepper and when correct consistency of sauce is achieved pour it over the mussels.