This recipe is easy, requires just shallots, a little butter, wine, and parsley to cook the mussels for about 5 minutes, and then that liquid is strained and reduced by half, with the addition of a little cream, boiled and reduced until thickened. Spooning the sauce over the mussels preserved in a half shell completes the dish.
How simple...and how unbelievably great tasting these turned out! Mark must have commented ten times how much he really liked the way these were prepared. I believe I could serve these weekly, if I so desired, and they would be met with rave reviews. Definitely a winner.
If you would like to see how the other Whisk Wednesday members fared in this class, click here, and then on the Whisk Wednesdays connect to individual bloggers, or better yet, come and join us! Shari has the ingredients posted on her site at the click, so while we can't post the recipe instructions, you can at least look at the ingredients, and I bet you can figure out a lot of it from there.
Huîtres Chaudes au Muscadet (Poached Oysters with Muscadet Sabayon Sauce) pages 383-384