Moules Mariniere a la Creme

(Mussels Steamed in Wine with Cream)

Moules Marinière à la Crème
4 pounds fresh mussels
3 tablespoons minced shallots
2 tablespoons butter
2 tablespoons minced parsley (divided use)
Pepper to taste
2 cups of dry white wine
1 cup of crème fraiche
1 Scrub mussels well in several changes of water. Mussels may be soaked in cold water several hours or overnight to remove sand. Drain soaked mussels and rinse under running water.

2 In large heavy saucepan, sauté shallots in butter for 2 to 3 minutes or until softened.

3 Add the clean mussels, half of parsley, pepper, and wine to saucepan. Bring to boil and steam the mussels (covered) over high heat, shaking the pan once or twice, for 6 to 7 minutes or until shells have opened.

4 Discard any unopened shells. Transfer the mussels with a slotted spoon to a heated deep serving dish. Keep warm.

5 Reduce the liquid in the saucepan by cooking over high heat for 5 minutes. Add 1 cup crème fraiche and reduce the sauce for 2 to 3 minutes, or until it thickens.

6 Pour sauce over mussels and sprinkle the dish with remaining minced parsley.

servings  use metric
original recipe yield: 4 Servings

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