Mussels in White Wine and Crème Fraîche

Ingredients

• 4 tablespoons butter
• 1 small onion, minced
• 1 shallot, minced
• 2 teaspoons fresh thyme leaves
• 1 bay leaf
• 2 cups white wine
• 4 pounds mussels
• 3 tablespoons crème fraîche
• Salt and pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    590 calories; 23 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 55 grams protein; 162 milligrams cholesterol; 1309 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings as an appetizer, 2 as a main dish

Preparation

1. In a wide skillet with a lid, melt butter over medium-high heat. Add onion and shallot, and stir until very soft and beginning to turn gold, about 5 minutes; do not let them brown. Add thyme and bay leaf and stir. Add wine and 1 cup water and bring to a boil over high heat. Add mussels, cover, and cook until open, about 4 minutes.
2. Transfer mussels to serving bowls with a slotted spoon and boil liquid in the pan until reduced to a sauce. Turn off heat and whisk in crème fraîche and salt and pepper to taste. Pour over mussels and serve with crusty bread.

20 minutes