Mussels a la Normande

Melt the butter in a broad pan, add a shallot, parsley, celery leaves (all coarsely chopped) and then a large glass of dry cider or dry wine. Add the clean mussels, put the lid on the pan for the first few minutes, remove it and place the mussels as they open each in a preheated dish or tureen. Sift the rest of the moisture through a piece of cheesecloth, put it back in the pan and cook it to about half.

Boil 0.2 l of cream in a pan until it thickens, and remove the mussels from the shells.

Put the boiling cream with the mussel liquid, remove the pan from the heat and stir in a large knob of butter. Pour the boiling hot sauce over the mussels, add finely chopped parsley and serve the dish quickly. For 4 persons. One of the best wines with mussels is a fresh, pure Muscadet from the Loire.