Mussels in White Wine Sauce
Mussels in White Wine Sauce
This is a simple French recipe for mussels simmered in white wine and creme fraiche. Serve with a baguette.
Ingredients
Serves: 4
- 30g butter
- 2 large onions, peeled and sliced into rings
- 3 stalks celery, sliced
- 1 1/4 kg mussels - cleaned and debearded
- 350ml dry white wine
- 2 sprigs fresh thyme
- 2 bay leaves
- salt and freshly ground black pepper to taste
- 100g creme fraiche
- handful chopped fresh parsley
Directions
Preparation:30min ›
Cook:20min ›
Ready in:50min
- In a large frying pan, melt the butter over medium heat and cook until it is just beginning to turn brown. Add the onions and celery to the pan and cook just until the onions are clear.
- Place mussels in pan and stir. A few minutes after the mussels start releasing their juice, pour wine over them. Add the sprigs of thyme and the bay leaves; stir, then add salt and pepper. Continue to cook for about 10 more minutes, stirring frequently.
- Once all of the mussels are open stir in creme fraiche. Divide mussels and sauce between four bowls and add a bit of parsley and another very small spoonful of creme fraiche for decoration.
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Reviews (4)
Used different ingredients. This was a great recipe. The only thing I changed was using garlic butter instead of normal as it added a nice change to the flavour. TRhanks for the recipe. - 29 Sep 2008
Altered ingredient amounts. This is the best mussels I have ever tasted!! Very simple ingredients, but very tasteful. The only change I did was using just 1 stalk of celery, 250 ml of wine mixed with bacardi rum and no parsley just more thyme. Garlic bread is great aside this dish. This was a tip from a friend, and as I said: It´s simply the best!! - 29 Sep 2008
Used different ingredients. Fabulous recipe. Added a little zip with some cayenne, but otherwise just perfect. The sauce is to die for...have lots of break on handy. - 29 Sep 2008
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