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MICHELÕS MUSSELS

Place the shallots, the butter, the cr¸me fra”che, vinegar, mussels, and lots of pepper in a large saucepan, cover.  Over a high heat, cook the mussels, turning them  from top to bottom several times.  Serve immediately, accompanied with country bread and salted butter.
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3 lbs mussels, beards removed, rinsed clean
3 shallots, minced
4 tbsp unsalted butter
1 1/2 cups cr¸me fra”che
1 tbsp white vinegar
pepper
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5
mn
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20
mn
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Restaurant
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Fish
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Gros-Plant
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