Mussels with Cream (Irish)

Mussels have always been plentiful along the Irish coastline, so much so that, in addition to being used as bait and of course as food in themselves, they were spread in the fields as fertilizer, especially in Donegal and Cork. Though most mussels sold in Ireland today (and exported from it) are farmed, wild mussels still abound, and are preferred by connoisseurs. This is a simple Irish way of dressing up mussels without losing their precious flavour.

45-50 mussel, scrubbed and debearded (~ 2½ lbs/1.25 kg)
½ cup butter (125 g)
¼ cup all-purpose flour, unbleached (25 g)
2 cups heavy cream (475 mL)
sea salt
black pepper, freshly ground

Heat the mussels in a large, dry skillet over medium-high heat, shaking the pan constantly until the shells open. Remove the skillet from the heat and discard any unopened mussels.

Melt the butter over medium heat in a pot large enough to hold the mussels. Sprinkle in the flour and cook, whisking constantly, for about 1½ minutes to make a roux (don't let it brown). Slowly add 1 cup (240 mL) of water and stir well, then slowly add the cream. Stir well, then continue cooking, stirring frequently, until the sauce thickens slightly. Season generously with salt and pepper, then put the mussels and the mussel juices into the pot and stir well to coat with the sauce.

Makes 2-4 servings.