An original recipe from Patrick Mathey. Originally from Dijon, he has lived for a long time in Quebec.

He first made his mark at the Péché Mignon restaurant in Ste. Anne de Bellevue before moving to the Magdalen Islands, where he obtains his products directly from the sea.

Tips

• if you want to lighten the cream of mussels by using milk instead of cream, double the quantity of cornstarch;
• cornstarch gives a lighter, more refined texture than flour

1. in a saucepan, steam the mussels with white wine and garlic; remove the mussels once they open up, about 5 minutes;
2. dissolve the cornstarch in the cream; add to the pan with a pinch of saffron;
3. simmer for a few minutes until the liquid thickens and becomes creamy;
4. return the shelled mussels to the liquid just long enough to heat them through;
5. season with salt and pepper; serve hot.
6.