YIELD: 4 PORTIONS
2 lbs. mussels, scrubbed and bearded
3 cloves garlic, rough chopped
2 shallots, minced
2 pearl onions, quartered
2- 4 sprigs of chervil ( Italian parsley )
salt and freshly ground black pepper
pinch of cayenne pepper t t
1 cup dry Pinot Gris preferably French or Ontario
2 tbsp butter
1 tsp herbes de Provence
2cups whipping cream ( 35 % butterfat )
¼ cup chopped chervil
I n a large, deep saucepan or heavy bottomed pot, combine the mussels with the garlic, shallots, onions, parsley, salt, pepper, cayenne, wine, butter and herbes. Cover and bring to a boil. Reduce the heat and simmer until all the mussels have opened. Remove and discard any unopened mussels.
Pour the contents of the pan into a cheese-cloth lined sieve set over a bowl and allow to drain for a few minutes. Remove the mussels from their shells. Discard shells. Wipe the saucepan clean and return cooking liquid to it. Bring to a gentle boil and slowly add the cream. Let it turn a gentle boil, and simmer for a few minutes until it thickens a little.Add mussels, stir thoroughly, and cover for five minutes.
Sprinkle chopped chervil and serve with crusty bread.