Prep. time: 5 minutes
Cooking time: 15 minutes

• If you want to lighten the cream of mussels by using milk instead of cream, add some cornstarch - cornstarch gives a lighter, more refined texture than flour.

• Although less traditionally Alsatian, Chef Patrick Mathey likes to add a pinch of saffron.

1. In a saucepan, cook the chopped shallot in a little olive oil. Add the cleaned mussels.
2. Shake them over the heat for a good minute and add the white wine.
3. Using a slotted spoon, remove the mussels once they open up, about 5 minutes. Reserve.
4. Reduce the liquid. Add the garlic, parsley and cream. 
5. Season with pepper to taste; add the mussels and heat just long enough to heat through and blend the flavors. Serve hot.