About this recipe:Mussels are great value and there's nothing better than sitting down to a huge bowlful, and mopping up the sauce with chunks of baguette.
2 shallots or 1 small onion, finely chopped
2 garlic cloves, finely chopped
1 bay leaf
2 stalks of fresh parsley
150ml dry white wine
1kg mussels in shell, scrubbed and beards removed
4 tbsp crème fraîche
handful chopped fresh parsley
freshly ground black pepper
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Method Prep:10min › Cook:10min › Ready in:20min
Melt the butter in a large heavy saucepan, add the onion and cook gently for 5 minutes until tender, but not coloured. Add the garlic, bay leaf and parsley stalks and cook for a further minute.
Pour in the wine and bring to a rapid boil. Add the mussels, all at once, and immediately cover the pan with a tight-fitting lid. Cook over a medium heat, shaking the pan occasionally for 3–5 minutes until the mussels have opened. Discard the bay leaf, parsley stalks and any mussels that have not opened.
Strain the cooking juices through a fine-meshed sieve into a small saucepan. Add the crème fraîche and 1 1/2 tbsp of the chopped parsley and boil for a minute or two to reduce slightly. Season to taste with black pepper.
Meanwhile, transfer the mussels to a warmed serving dish or individual bowls. Pour over the hot sauce, sprinkle with the remaining parsley and serve straight away.
Choose wine that you enjoy drinking; it is a false economy to buy cheap ‘cooking’ wine as this spoils the flavour of the dish. Alternatively, dry cider works well in this dish.