Ingredients50 m servings 316 cals
- In a large frying pan, melt the butter over medium heat, and cook until it is just beginning to turn brown. Add the onions and celery to the pan, and cook just until the onions are clear.
- Place mussels in pan, and stir. A few minutes after the mussels start releasing their juice, pour wine over them. Add the sprigs of thyme and the bay leaves; stir, then add salt and pepper. Continue to cook for about 10 more minutes, stirring frequently.
- Once all of the mussels are open, stir two large spoonfuls of creme fraiche into the sauce. Divide mussels and sauce between four bowls, and add a bit of parsley and another very small spoonful of creme fraiche for decoration.
Per Serving: 316 calories; 17.8 g fat; 13 g carbohydrates; 11.3 g protein; 79 mg cholesterol; 504 mg sodium. Full nutrition
ReviewsRead all reviews 10
This was the first time I cooked or ate mussels and it was great!!...Even my (initially skeptical)family loved it a lot!!
This is the best mussels I have ever tasted!! Very simple ingredients, but very tasteful. The only change I did was using just 1 stalk of celery, 250 ml of wine mixed with bacardi rum and no par...
This was a great recipe. The only thing I changed was using garlic butter instead of normal as it added a nice change to the flavour. TRhanks for the recipe.
Wonderful recipe. I added two cloves of garlic, minced, sautéing 1 minute before adding the mussels. I also substituted heavy cream for the crème fraiche. So easy and so delicious.
Fabulous recipe. Added a little zip with some cayenne, but otherwise just perfect. The sauce is to die for...have lots of break on handy.
So easy and simple and yet, Fantastic! I like how i got to drink the wine with the meal and paired so well! (of course) I just stuck to the recipe and did not change a thing!
Easy, simple, and good but not as great as other shellfish dishes I've had. Since it was just us 3, I only used 1 onion and 2 celery stalks. I think this dish needs garlic and maybe use heavy cr...