Recipe Categories
Seafood
Wine Seafood

Kat's Mussels White Wine Cream Herb

4 tbl unsalted butter
4 x shallots minced
2 x garlic cloves minced
2 sprg fresh thyme
2 x bay leaves
2 cup dry white wine
4 lb mussels - (abt 48 ea) see * Note
1/2 cup chopped flat-leaf parsley
2 tbl creme fraiche or sour cream

 Method :
* 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; do not store the mussels immersed in water or they will drown.
Melt the butter in a Dutch oven set over medium heat. Add the shallots and the garlic; cook until transparent, about 3 minutes. Add the thyme, bay leaves, and wine. Bring mixture to a boil over high heat. Add mussels, and cover. Cook, shaking pan often, until mussels open, 5 to 6 minutes. Discard any mussels that fail to open.
Using a slotted spoon, transfer mussels to a large bowl, reserving liquid in pan. Sprinkle 1/4 cup parsley over the mussels. Remove and discard bay leaves and thyme. Return liquid to low heat; stir in creme fraiche and remaining 1/4 cup parsley. Cook just until warm again, and pour over mussels. Serve.
Serves 4 to 6.