Parisian mussels

Scrape and vigorously brush the mussels under running water; then put them on the fire, in a saucepan: cover with champagne, sprinkle with salt and pepper and cook in open flame until the shells have opened.

During this time, shake the Pan or stir.

Remove the mussels, Peel and place them on a serving dish.

Strain the broth, using a very fine cloth; place back on the stove and let it simmer until it is reduced by about half; then let it cool.

Put the mayonnaise in a bowl and add the mussels sauce cold, pouring it little by little and stir very gently.

Cover the mussels with cream, sprinkle in the chopped parsley and decorated all around with slices of lemon.

The dish should be served very cold: keep it in fridge until time to bring it to the table.