Ingredients for Mussels W White Wine And Creme Fraiche
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped shallot
- Fresh Thyme Leaves
- 1 bay leaf
- White Wine
- 1 cup water
- 2 pounds fresh mussels, scrubbed and debearded
- Creme Fraiche
- Salt and freshly ground black pepper to taste
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How to Make Mussels W White Wine And Creme Fraiche
- Melt 2 tablespoons of butter in a large, wide skillet with a lid over medium-high heat.
- Add 1/2 cup finely chopped onion and 1/4 cup finely chopped shallot. Cook, stirring frequently, until softened and beginning to turn golden, about 5 minutes. Do not brown.
- Add 1 teaspoon fresh thyme leaves and 1 bay leaf. Stir to combine.
- Pour in 1 cup dry white wine and 1 cup water. Bring to a boil over high heat.
- Add 2 pounds of fresh mussels, scrubbed and debearded. Cover the skillet and cook until all mussels have opened, about 4-6 minutes. Discard any mussels that do not open.
- Using a slotted spoon, transfer the mussels to individual serving bowls.
- Bring the remaining liquid in the skillet to a boil over high heat. Reduce the liquid until it slightly thickens into a sauce, about 2-3 minutes.
- Remove from heat and whisk in 1/2 cup crème fraîche. Season generously with salt and freshly ground black pepper to taste.
- Pour the sauce over the mussels and serve immediately with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
116 g
Sugar
15g
Fat
118g
Carbs
15g
