Mussels W/White Wine and Creme Fraiche |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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from today's NY Times, this serves 4 as an appetizer or 2 as a main course. Ingredients:
4 tablespoons butter |
1 small onion, minced |
1 shallot, minced |
2 teaspoons fresh thyme leaves |
1 bay leaf |
2 cups white wine |
1 cup water |
4 lbs mussels |
3 tablespoons creme fraiche |
salt and pepper |
Directions:
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.
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.
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