Mussel in White Wine and Crème Fraiche
- 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 fraiche
- Salt and pepper
- In a Skillet with a lid, melt butter over medium-high heat. Add onion and shallots, 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.
- Transfer mussels to serving bowl with a slotted spoon and boil liquid in the pan until reduced to a sauce. Turn off heat and whisk in crème fraiche and salt and pepper to taste. Pour over mussels and serve with a crusty bread.
Yield: 4 servings as an appetizer, 2 as a main dish.