Description
Source: The Balthazar Cookbook
Ingredients
- 8 T. unsalted butter
- 5 shallots, peeled and thinly sliced (or diced)
- 4 garlic cloves, peeled and thinly sliced
- 2 celery stalks, thinly sliced on the bias
- 4 sprigs thyme
- pinch of kosher salt
- 1 cup dry white wine
- freshly cracked white (or black) pepper to taste
- 4 tablespoons crème fraîche
- 2 lbs. mussels, preferably Prince Edward Island
- a bunch of flat-leaf parsley, roughly chopped
- bread, any kind you like, grilled or heated just before serving
Instructions
- In a large stockpot or Dutch oven, melt the butter over a LOW flame. Add the shallots, garlic, celery and thyme. Gently sauté for about 15 minutes until the vegetables are soft but not browned. Season with a pinch of kosher salt.
- Add the wine, pepper, and crème fraîche, and raise the heat to high.
- Once the liquid comes to a boil, add the mussels, stir gently, and cover with a tight fitting lid. Cook for 3 minutes, or until the mussels open.
- Add the parsley and stir gently. Serve in large bowls (remembering to discard any unopened mussels), with either crusty bread or French fries … yum.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Mussels
- Method: Stovetop
- Cuisine: French
