Mussels with extra white wine sauce

Ingredients for 2 servings:

• 1 kg mussels
• 1 m.-large shallot(s)
• 1 large garlic clove(s)
• 20 g butter
• 1 tbsp olive oil
• 200 ml dry white wine
• 100 ml whipped cream
• some salt and pepper
• ½ bunch flat-leaf parsley
• 1 baguette(s) or other bread for dipping

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Pre-sort the mussels. Discard any that are open. If any aren’t firm, tap them a few times with your fingernail. If they close, they’re fine. Rinse the remaining mussels under running water. Finely dice the shallot and garlic, and finely chop the parsley. Heat the butter and olive oil in a large, deep frying pan or a large pot with a glass lid. Once the butter has melted, add the shallots and garlic and sauté for a few minutes until the shallots are translucent. Deglaze with the white wine, season with salt and pepper, and bring to a boil briefly. Add the mussels and cook for a few minutes with the lid on and over high heat. Shake the pan with the lid on occasionally. Once the mussels have opened, add the cream, toss again, and cook for another 1-2 minutes. Season the sauce again, adjusting the seasoning if desired, and sprinkle the parsley evenly over the mussels. Transfer the mussels and sauce to a large serving dish or divide equally. Discard any mussels that are still closed after cooking. Serve with thick-sliced ​​baguette or other bread for dipping the delicious sauce.