Ingredients:
4 pounds of live mussels
half bottle of white wine
2 onions
3 shallots
2 cloves of garlic
1 oz butter (2 Tbs)
1/2 cup of crème fraîche (or whipping cream)
salt and pepper
1/2 bundle of parsley
Directions:
Carefully clean the mussels with salt water - this will help the mussels
to reject the sand and grit. Scrub to remove any outside debris and pull
the beard toward the hinge. Discard the ones broken,
Peel onions and cut into thin slices,
melt the butter in a large skillet, add the sliced onions and cook over
medium high heat for 5 minutes,
Chop shallots, garlic and parsley,
In the skillet pour the white wine, then add the chopped
shallots, garlic and parsley, a pinch of salt and pepper and the mussels,
stir regularly while cooking ; it will take approximately 10 minutes until the
mussels open meaning they are cooked. Discard immediately the ones unopened that
mean they were not alive when bought,
remove the mussels with a slotted spoon to keep the sauce in the skillet
and place them in a shallow serving dish,
Add the crème fraîche to the cooking sauce while stirring and pour the
mixture over the mussels.
Bon appétit !
