Description
This french classic is really easy to make, and when mussels are in season – they are cheap.
Ingredients
- Butter
- Onion
- Garlic Cloves
- Dry White Wine
- Mussels
- Fish Stock
- Creme Fraiche
- Fresh Parsley
- Salt & Freshly Ground Black Pepper
Instructions
- Melt the butter in a large pan and cook the onion and garlic over a medium low heat for 3-4 minutes until softened and lightly golden
- Then pour in the wine, turn up the heat and bring to a steaming boil
- Now add the mussels
- Cover and cook over a high heat for 4-5 minutes until all the shells have opened – give the pan a good shake half way through the cooking time, holding the lid firmly in place, discard any that remain closed
- Remove the mussels to a serving dish, and leave the juices behind in the pan
- Add the fish stock to the juices, bring to the boil, then reduce the heat
- Stir the creme fraiche and the parsley into the pan juices, add pepper and check for salt
- Ladle the pan juices over the mussels and serve hot