- 750 gr of Mussels
- a glass of Uvamatris white wine
- a shallot
- ¼ celery stalk
- a spring of parsley
- ½ lemon (juice)
- chopped parsley
- 20 g of butter
Clean the mussels e wash them under running water, eliminating those already opened.
Chop up finely the shallot and the celery, put them in a casserole, put also pepper, parsley, laurel, salt and spill the Uvamatris white wine. Bring it to a boil and then put the mussels, raise the flame to get them to open and eliminate the closed ones. Drain them. Filter the broth and bring it to boil adding the lemon juice.
Leverage by fire and incorporate the butter slamming the sauce with a whisk. Add the chopper parsley and pour the cream over the mussels.