Moules à la Marinière (Mussels Marinière)

Ingredients

• Mussels
• Aromatics
• 2 decilitres white wine
• 1 strong spoonful chopped shallots
• 2 decilitres mussel cooking liquid
• 1 decilitre Velouté de poisson
• 50 grammes butter
• Chopped parsley

Instructions

1. Open the mussels with aromatics, as usual, and remove one shell from each.
2. Reduce by two thirds 2 decilitres of white wine with a strong spoonful of chopped shallots added.
3. Add 2 decilitres of the decanted mussel cooking liquid, 1 decilitre of Velouté de poisson and 50 grammes of butter.
4. Sauté the mussels for an instant in this sauce.
5. Arrange them in a timbale and sprinkle with chopped parsley.