Equipment
Ingredients
Aromatics and Base
- 60 g unsalted butter
- 100 g onion, minced
- 1 shallot, minced
- 3 g thyme
- 1 bay leaf
Steaming Liquid and Main
- 475 ml white wine
- 240 ml water
- 1810 g mussels, cleaned and debearded
Finishing
- 45 ml crème fraîche
- 2 g salt, to taste
- 1 g black pepper, to taste
Nutrition (per serving)
Method
Melt the butter in a wide skillet over medium-high heat (approx 175°C/350°F). Add the minced onion and shallot. Sauté until the vegetables are soft and starting to turn golden, about 5 minutes. Stir in the thyme and bay leaf.
Pour the white wine and water into the skillet. Increase the heat to high and bring the liquid to a rolling boil (100°C/212°F).
Add the mussels to the skillet and cover immediately with a lid. Steam the mussels until all shells have opened, which should take approximately 4 minutes.
Use a slotted spoon to transfer the mussels from the skillet into serving bowls. Discard any mussels that did not open during cooking.
Keep the skillet on high heat and boil the remaining liquid. Continue boiling until the volume has reduced and the liquid thickens slightly into a sauce consistency.
Remove the skillet from the heat. Whisk in the crème fraîche until the sauce is smooth. Season with salt and pepper to taste, then pour the sauce over the mussels in the bowls.
Chef's Notes
- Discard any mussels with cracked shells before cooking.
- Ensure the skillet is wide enough so the mussels sit in a relatively shallow layer for even steaming.
Storage
Refrigerator: 1 day — Seafood quality degrades quickly; store in an airtight container.
Reheating: Gently warm in a pan over low heat until just steaming; do not boil.
