Mussels in White Wine and Crème Fraîche
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons butter
- 1small onion, minced
- 1shallot, minced
- 2teaspoons fresh thyme leaves
- 1bay leaf
- 2cups white wine
- 4pounds mussels
- 3tablespoons crème fraîche
- Salt and pepper
Nutritional analysis per serving (4 servings)
632 calories; 24 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 55 grams protein; 1466 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a wide skillet with a lid, melt butter over medium-high heat. Add onion and shallot, 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.
- Step 2
Transfer mussels to serving bowls with a slotted spoon and boil liquid in the pan until reduced to a sauce. Turn off heat and whisk in crème fraîche and salt and pepper to taste. Pour over mussels and serve with crusty bread.
Private Notes
Comments
Really yummy paired with a light salad, 4 pounds was more than enough to feed 5 adults for dinner, added more creme friache for creamier soup. All flavours work really well together, will be making again!.
This recipe is a classic! Note: 4 lbs of mussels in our house serves at least 4 people. I serve this with a salad and a crusty baguette to soak up the sauce. I forgot to add the creme fraiche the first time I made it and am happy to report that it wasn't missed- and saved on calories. This is a great dish to serve guests and incredibly simple to make.
This is one of my all time favorite recipes. I've been making it since it first appeared in the Times, and I'm pretty sure it's one of the reasons my husband, then boyfriend, married me. It's so simple and incredibly forgiving. Sometimes I add tarragon. Sometimes I add minced fennel and some halved cherry tomatoes. Sometimes I use a substitute for the creme fraiche (sour cream, cream cheese have worked). It always turns out delicious and makes me look like a culinary genius, with minimal effort.
Super easy! After steaming the muscles, I modified the recipe and added fried bacon (thick cut) to the broth, garnishing it with fresh parsley. This dish could stand alone without these modifications, but many other possibilities abound with this base for the creative cook. And 4 Lbs was plenty for 4 adults for dinner.
I used twice as much butter and cream rather than crème fraiche. Delicious!
This is one of my all time favorite recipes. I've been making it since it first appeared in the Times, and I'm pretty sure it's one of the reasons my husband, then boyfriend, married me. It's so simple and incredibly forgiving. Sometimes I add tarragon. Sometimes I add minced fennel and some halved cherry tomatoes. Sometimes I use a substitute for the creme fraiche (sour cream, cream cheese have worked). It always turns out delicious and makes me look like a culinary genius, with minimal effort.