Mussels á la Mariniére

Prep Methods/Techniques ,
Cuisine
Course
Servings 6
Ingredients
  • 8 tablespoons unsalted butter (1 stick)
  • 5 medium shallots, peeled and thinly sliced
  • 6 cloves garlic, peeled and thinly sliced
  • 3 celery stalks, trimmed and thinly slice on the bias
  • 4 fresh thyme sprigs
  • 1 cup dry white wine
  • 1 teaspoon freshly ground white pepper
  • 4 tablespoons créme fraîche or sour cream
  • 2 pounds mussels
  • Small handful of flat-leaf parsley, roughly chopped
  • Crusty bread, for serving
Method
  1. In a large pot, melt the butter over low heat. Add the shallots, garlic, celery and thyme. Gently sauté for about 15 minutes, until the vegetables are soft but not browned. Add the wine, pepper and créme fraîche and raise the flame to high. Once the liquid comes to a boil, add the mussels, stir gently, lower the heat to a simmer and cover with a tight-fitting lid. Cook for 3 minutes, or more, or until the mussels open.
  2. Add the parsley and stir gently. Transfer to a large bowls discarding any unopened mussels Serve with plenty of crusty bread for dipping.
Cook's Notes
Yield
6 appetizer servings