Great mussel kebabs with basil cream recipe from the Languedoc region of France. Spanish or Mediterranean mussels are usually preferred for their large size.

To start: Soak wooden skewers in cold water; this will prevent them from burning during the cooking process. Steam the cleaned mussels with the wine in a covered saucepan. When the mussels are open, strain and reserve. Separate the meat from the shell and place on absorbent paper.

Blanch the red bell pepper cubes in boiling salted water for 1 minute, strain and refresh in an ice bath, then strain.

Wrap each mussel in a third slice of bacon. Make the kebabs, alternating mussels and red bell pepper pieces. Place a lemon wedge on each side.

Grill for a few minutes on a greased grill turning the kebabs frequently for even cooking.

Make the sauce: In a saucepan, melt the butter, add the flour and cook the roux for 2 minutes on low heat. Whisk in the mussel juice, bring to a boil, and add the cream. Cook for a few minutes and rectify seasoning in pepper, add chopped basil and process in a blender. Serve with the kebabs.