Creamed Mussels

Scrape and wash the mussels. Peel the shallots and place in a saucepan with the well-rinsed mussels, salt and pepper and a cup of water. Place on the heat, and when the liquid is about to boil, add the amontillado. Cook for 5 minutes, shaking the pan vigorously. When the mussels open, remove them from the pan and set aside (any unopened ones should be discarded, since this is a sign that they are bad and should not be eaten). Make beurre manié by working the flour into the butter and add this bit by bit to the pan. Stir and allow to cook for a few minutes, then add the cream and check the seasoning. Having removed their upper shells, place the mussels in a serving dish, sieve the sauce and pour it over them. Serve hot.