This dish is very simple yet extremely tasty, and the addition of crème fraîche gives it extra body and texture.
- 50ml butter
- 1 onion, chopped
- 1 celery stick, chopped
- 4 garlic cloves, finely chopped
- 500ml white wine
- 3 bay leaves
- 2 fresh thyme sprigs
- 1kg mussels, scrubbed
- salt and freshly ground black pepper, to taste
- 120ml fresh cream
- 120ml crème fraîche
- 50ml fresh flat-leaf parsley, finely chopped
Melt the butter in a large frying pan and cook the onion, celery and garlic, stirring occasionally until the onion has browned.
Add the wine, bay leaves and thyme, and bring to the boil. Add the mussels and cover tightly. Simmer over low heat for about 3 minutes, shaking the pan from time to time. Discard any mussels that do not open.
Lift the mussels out of the pan and set aside, keeping them warm until needed.
Strain the liquid into a clean pot, season and bring to the boil. Add the cream and crème fraîche, and reheat the sauce without boiling. Season well.
Put the mussels into bowls, pour the sauce over and sprinkle with parsley. Serve with crusty bread.