Mussels in white wine broth

Ingredients:

1.60 kg mussels, cleaned, 30 g butter, olive oil, 1 – 2 shallots, garlic, 1/8 l dry white wine, 2 tsp flour, 200 ml cream, salt, pepper, parsley

Preparation:

Heat the olive oil in a pan. Sauté the chopped shallots and garlic in the pan. Add the mussels and pour in the white wine. Cover and steam for approx. 4 to 5 minutes. Stir from time to time. Remove the mussels with a slotted spoon and place in a preheated bowl. Knead the butter and flour into a ball and gradually stir into the stock until it is creamy. Add the freshly chopped parsley and pour over the mussels.