Ingredients (for 6 people)

• 3 kg of mussels
• 1 onion
• 50 g. of butter
• 1 tablespoon of flour
• 1/4 l. milk
• 1/4 l. of Mussel broth
• 1/4 l. of crème fraîche
• salt and pepper
• chopped parsley

Preparation:

Mussels are cleaned and opened with steam, with a little water, also with the chopped onion. Once opened, drain and reserve the water remove the empty shell and place the mussels in a clay pot. Finally, put the sauce on top with the chopped parsley.

Sauce preparation:

Melt the butter in a saucepan and pour the flour, refrigerate and add the milk. We used some wands so that it does not take lumps, it is allowed to cook a little and we add the cream.