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Categories:Viewed: 14 - Published at: 4 years ago
Ingredients
- 8 Tablespoons unsalted butter
- 5 Shallots, peeled and thinly sliced
- 4Garlic Cloves, peeled and thinly sliced
- 2 Celery Stalks, thinly sliced
- 4 Sprigs of Thyme
- White Wine, 1 Cup
- 2 Tsps white pepper
- 4 Tbls Creme Fraiche
- 2 Lbs Prince Edwards Mussels, well rinsed
- 20 Sprigs of flat-leaf parsley, roughly chopped
Method
- In a Dutch Oven, melt the butter over a low flame. Add the shallots, garlic, celery, and thyme. Gently saute for 15 minutes, until soft. Add the wine, pepper and creme fraiche, and raise the flame to high. Once the liquid come to boil, add mussels, stir gently and cover with lid tight. Cook for 3 minutes or until the mussels open. Add the parsley and stir gently.
