1,5 kgMiesmuscheln4 dlWeisswein, trocken50 gButter 1Knoblauchzehe, coarse zedrückt2Zweige Thymian3Schalotten, fine geschnitten3 dlRahm (35%)1Kleiner bunch of parsley, gehackt1 ELMehl1 ELButter, wachsweichNach BeliebenPfeffer1/2Zitrone, only juice preparation mussels
the mussels under cold water, scrubbing and Beard removal. Open shells throw away.
In a large pot of white wine, Butter, garlic, thyme and shallots and bring to a boil. Mussels attach to and cover and cook for 3 to 5 minutes. The pot is always shaking.
as soon As the shells open, the broth in another pot seven. Closed shells will be thrown away.
cream and parsley to the broth and slightly reduce, add the. Flour and soft Butter, knead, mix, to achieve a lightweight binding.
With pepper and lemon juice to taste and the mussels giessen. Baguette and serve.