Mussels W/White Wine and Creme Fraiche

“from today's NY Times, this serves 4 as an appetizer or 2 as a main course.”
READY IN:
25mins
SERVES:
2
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a wide skillet with a lid, melt butter over medium-high heat. Add onion and shallot, and stir until very soft and beginning to turn gold, about 5 minutes; do not let them brown. Add thyme and bay leaf and stir. Add wine and 1 cup water and bring to a boil over high heat. Add mussels, cover, and cook until open, about 4 minutes.
  2. Transfer mussels to serving bowls with a slotted spoon and boil liquid in the pan until reduced to a sauce. Turn off heat and whisk in crème fraîche and salt and pepper to taste. Pour over mussels and serve with crusty bread.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: