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Mussels with Cream (Moules à la Crème)

Mussels with Cream (Moules à la Crème) is a French dish made with mussels steamed in a creamy, garlic, shallot, & white wine sauce. 
Author Meghan Birnbaum

Ingredients

  • 1.5 pounds well cleaned mussels
  • 2 shallots sliced thin
  • 4 garlic cloves sliced thin
  • 2 bay leaves
  • 6 sprigs fresh thyme
  • 5 tablespoons butter
  • ½ cup fresh curly parsley chopped
  • 1 cup dry white wine
  • 2 tablespoons crème fraîche
  • 2 pinches chili flakes to taste
  • Freshly grated black pepper to taste
  • Kosher salt to taste

Instructions

  • In a large saucepan, over medium heat, melt 3 tablespoons of butter.
  • Add the garlic and sauté for 1 minute.
  • Add the shallots, bay leaves and thyme. Let sweat but add no coloration, about 2 minutes.
  • Deglaze the pan with the white wine and bring to a boil for 2 minutes.
  • Add the mussels. Cover the saucepan to steam the mussels. Cook the mussels until they are all open, about 2 minutes.
  • Remove the lid, and add the crème fraîche and stir to combine.
  • Add the chili flakes, black pepper, salt and remaining butter.
  • Garnish with parsley and serve immediately.