Ingredients for 4 servings
- 1 kg (2.2 lb) of Bouchot Mussels well cleaned
- 3 gray shallots finely chopped
- 30 cl (1.25 cups) of liquid cream 30%
- 10 cl (0.4 cup) of Charente white wine
- 15 fresh or dried lemongrass verbena leaves
- Timut pepper or pepper mill.
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