Parisian mussels

Preparation:

Preparation: Scrape and brush the mussels vigorously under running water; then put them on the fire, in a pan: wet them with the champagne, sprinkle them with pepper and salt and cook them over high heat until the shells have opened; during this phase, shake the container repeatedly or stir. Remove the mussels, shell them and place them on a serving plate. Filter the cooking juices using a very fine cloth; put it back on the heat and let it boil slowly until it has reduced by about half; then let it cool. Put the mayonnaise in a bowl and stir in the cold mussel sauce, pouring it in little by little and mixing very delicately. Cover the mussels with the prepared cream, sprinkle the chopped parsley on top and decorate all around with lemon slices. The dish should be served very cold: therefore keep it in the refrigerator until it is time to serve it.