Mussels in parsley and cream sauce


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Step 1: Mussels

Scrape the mussels and remove the beards.
 Wash them well in water. Discard any that remain open. Drain the mussels in a colander. Peel, wash, and finely chop the shallot and onion. Melt 20g (1 ½ tablespoons) of butter in a sauté pan until foamy. 
Sweat the shallot and onion for 2 minutes, covered. Add the thyme, bay leaf, peppercorns and crushed garlic clove and cover again. Cook, stirring occasionally, for 2 minutes to infuse and allow the shallots and onions to cook through. Add the mussels to the pan and stir to combine them with the aromatics. Follow with the dry white wine.
 Cover. Bring to a boil on high heat. Shake so that the heat spreads in the pot. When the mussels open, add the crème fraiche to the pot and stir to combine.

As soon as the cream is incorporated, remove the mussels from the pan with a spider and set them over a colander. Reduce the cooking liquid, then take it off the heat.