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Mussels with White Wine and Herbs

When purchasing mussels, choose those with uncracked, firmly closed shells. Before steaming, scrub the shells well with a vegetable brush to remove sand; debeard the mollusk. Fresh mussels can be stored in the refrigerator, covered with a damp cloth, for one to two days; do not store the mussels immersed in water or they will drown.
Servings: 4


  • 2 tablespoons crème fraîche or sour cream
  • 1/2 cup coarsely chopped flat-leaf parsley
  • 4 pounds mussels about 48, scrubbed and beards brushed off
  • 2 cups dry white wine
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 cloves garlic minced
  • 4 shallots minced
  • 4 tablespoons unsalted butter


  • 1. Melt the butter in a Dutch oven set over medium heat. Add the shallots and the garlic; cook until transparent, about 3 minutes. Add the thyme, bay leaves, and wine. Bring mixture to a boil over high heat.

    2. Add mussels, and cover. Cook, shaking pan often, until mussels open, 5 to 6 minutes. Discard any mussels that fail to open. Using a slotted spoon, transfer mussels to a large bowl, reserving liquid in pan. Sprinkle 1/4 cup parsley over the mussels.

    3. Remove and discard bay leaves and thyme. Return liquid to low heat; stir in crème fraîche and remaining 1/4 cup parsley. Cook just until warm again, and pour over mussels. Serve.