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.