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1
Bring the wine to a simmer in a large skillet over high heat.
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2
Add the mussels, and cook, stirring frequently, until they have opened, up to about 5 minutes.
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3
Transfer the mussels as they open to a bowl to cool.
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4
Strain the cooking liquid through a fine-mesh strainer into a measuring cup, reserving 1 cup liquid and discarding any grit.
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5
Discard any mussels that did not open or that have broken shells.
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6
Open each mussel, discarding the empty half-shell.
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7
Loosen each mussel from its shell, and arrange the mussels on an ovenproof platter or rimmed baking sheet.
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8
Cover with plastic wrap; refrigerate while making the sauce.
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9
Mash 1 tablespoon butter with the flour until smooth; set aside.
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10
Melt the remaining tablespoon butter in a small saucepan over medium heat.
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11
Add the mushrooms, and cook until tender, about 4 minutes.
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12
Add the reserved mussel liquid, and bring to a boil.
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13
Whisk in the butter-and-flour mixture.
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14
Whisk in the cream, lemon juice, salt, and pepper.
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15
Simmer until reduced by two-thirds and thickened.
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16
Remove the pan from the heat, and keep warm.
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17
Heat the broiler.
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18
Position the rack 3 to 4 inches from the heat.
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19
Remove the mussels from the refrigerator, and spoon sauce over each one until well coated.
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20
Sprinkle with grated cheese, and place under the broiler until golden brown, 3 to 4 minutes.
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21
Serve immediately.
