Mussels in White Wine and Creme Fraiche

By contessawannabe

Ingredients

• 4 tablespoons butter
• 1 small onion, minced
• 1 shallot, minced
• 2 teaspoons fresh thyme leaves
• 1 bay leaf
• 2 cups white wine
• 4 pounds mussels
• 3 tablespoons crème fraîche
• Salt and pepper.

Preparation

Step 1

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.