Mussels With Beer

Preparation:

Preparation: Clean the mussels thoroughly, brushing them vigorously under running water to free them from all encrustations. Heat the oil in a saucepan. Prepare a finely chopped onion, celery and bay leaf and fry it in hot oil. Then add the mussels, pour over the beer, salt and pepper and cook over high heat until the shells have opened. At this point, remove the mussels from the soup, free them from the empty shells (if any molluscs have come out of their shells, put them back in, eliminating one shell) and line them up in a baking dish. Pass the broth through a gauze, collecting it in a saucepan; add the cream, mustard and chopped parsley and cook for a few minutes over low heat, stirring. Pour the sauce over the mussels and bake at moderate heat for 10 minutes. Remove from the oven and serve very hot, bringing the cooking container directly to the table.