French Mussels with White Wine and Butter Sauce

Method

1. Rinse mussels under cold water and remove the beards
2. In a large pot, heat olive oil and sauté garlic until fragrant
3. Add mussels and white wine, cover and steam for 5-7 minutes
4. In a separate pan, melt butter and stir in flour to make a roux
5. Add cooked mussels and their juice to the roux, season with salt and pepper
6. Stir in chopped parsley and cook for 2-3 minutes
7. Serve mussels in a warm pastry shell with crispy fries on the side