Mussels Aquataines

By dyannucci

Ingredients

• 1/4 cup creme fraiche
• 1 egg yoke
• 4 tbsp unsalted butter
• 4 shallots finely chopped
• 1 tbsp fresh thyme chopped
• 3 lbs fresh mussels
• 2 C dry white wine Sancerre
• salt and pepper
• 2 tbsp fresh flat parsley
• 3 sprigs fresh rosemary
• 2 bay leaves
• 1 Tbsp chopped parsley

Preparation

Step 1

In a small bowl whisk creme fraiche & egg yoke.

In a flame proof casserole or stock pot melt butter and saute finely chopped shallots and thyme for about 2 min.

Add mussels and stir throughly

Pour in wine and rosemary and bay leaves and bring the liquid to a simmer over medium high heat.

Cover pan and shake the pot gently for 2 min or until mussels open

Use slotted spoon and remove mussels and split into 6 servings and keep warm

Discard any unopened mussels

Wisk creme fraiche and egg mixture into mussel broth

Cook misture over mediem heat stirring but not let it boil.

Season with salt and pepper and ladle over mussels, sprinkle with parsley and serve.