Ingredients
- 4 Tbsp. unsalted butter
- 4 x shallots chopped
- 2 x garlic cloves chopped
- 2 sprg fresh thyme
- 2 x bay leaves
- 2 c. dry white wine
- 4 lb mussels - (abt 48 ea) see * Note
- 1/2 c. minced flat-leaf parsley
- 2 Tbsp. creme fraiche or possibly lowfat sour cream
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Mussels With White Wine And Herbs
Servings: 4
Directions
- * Note: When purchasing mussels, choose those with uncracked, firmly closed shells. Before steaming, scrub the shells well with a vegetable brush to remove sand; debeard the mollusk. Fresh mussels can be stored in the refrigerator, covered with a damp cloth, for one to two days; don't store the mussels immersed in water or possibly they will drown.
- Heat the butter in a Dutch oven set over medium heat. Add in the shallots and the garlic; cook till transparent, about 3 min. Add in the thyme, bay leaves, and wine. Bring mix to a boil over high heat. Add in mussels, and cover. Cook, shaking pan often, till mussels open, 5 to 6 min. Throw away any mussels which fail to open.
- Using a slotted spoon, transfer mussels to a large bowl, reserving liquid in pan. Sprinkle 1/4 c. parsley over the mussels. Remove and throw away bay leaves and thyme. Return liquid to low heat; stir in creme fraiche and remaining 1/4 c. parsley. Cook just till hot again, and pour over mussels. Serve.
- Serves 4 to 6.
- Cuisine: "Mexican"
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