From the Essential Pépin tv series, Episode 116: Shell-ebration
This dish was on the menu of my aunt’s restaurant when I was a kid. Rich and flavorful, it was always a winner with her patrons. —Jacques Pépin
Serves 8
5 pounds mussels, cleaned and debearded
1 1/2 cups coarsely chopped onions
2 teaspoons chopped garlic
1/4 cup small fresh parsley sprigs, chopped
2 fresh thyme sprigs
1 bay leaf
1 teaspoon freshly ground black pepper
1 1/2 cups dry white wine
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
1/3 cup heavy cream
Combine the mussels, onions, garlic, half the parsley, the thyme, bay leaf, pepper, and wine in a large stainless steel pot, cover tightly, and cook over high heat, tossing occasionally, for 5 to 8 minutes, or until the mussels have opened; discard any that do not open.