Mussels in cream (moules à la crème)

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5 from 1 vote

Mussels in cream (moules à la crème)

This mussel dish is quick and easy to make, yet feels that bit special. Perfect for any occasion.

Prep Time5

Cook Time7

Total Time12

Course: Main Course

Cuisine: French

Servings:

Calories: 427kcal

Author: Caroline

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Ingredients

1 lb mussels
1 shallot or approx ¼ small sweet onion
1 clove garlic small
½ tablespoon butter approximately
3 tablespoon white wine
1 stem thyme fresh, or two if small
1 bay leaf
¼ cup creme fraiche or a little more to taste
1 stem parsley approximately

Instructions

Rinse the mussels well in cold water, taking off any dirt, barnacles and hairy bits. Discard any that are broken or open that don't close when you press them.
Finely dice the shallot/onion and garlic. Warm the butter in a pot/pan big enough to allow the mussels to expand over a medium-low heat. Add the shallot, cook a minute or two to soften, then add the garlic. Stir and cook for a minute to soften and become aromatic. Add the wine then the mussels thyme and bay leaf. Stir to help the herbs be in the liquid and to spread out the mussels, as needed, then cover with a lid and allow the mussels to steam. They should only take a couple minutes to open up. Give the pot/pan a gentle shake if you need to let the mussels have more space to open.
Once all of the mussels have opened, remove the pot/pan from the heat. Add the creme fraiche and parsley and stir to mix in with the wine-shallot sauce. Transfer the mussels and the sauce to a serving bowl and serve immediately, ideally with some crusty bread on the side to mop up the sauce.

Video

Notes

The quantities are all per person, so scale up as needed to the number of people you have, or you can cook portions separately. Note if making multiple servings at once, you will need a larger pot.

Nutrition

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