Mussels in White Wine and Creme Fraiche

1. 1

   In a wide skillet with a lid, melt butter over medium-high heat.

2. 2

   Add onion and shallot, and stir until very soft and beginning to turn gold, about 5 minutes; do not let them brown.

3. 3

   Add thyme and bay leaf and stir.

4. 4

   Add wine and 1 cup water and bring to a boil over high heat.

5. 5

   Add mussels, cover, and cook until open, about 4 minutes.

6. 6

   Transfer mussels to serving bowls with a slotted spoon and boil liquid in the pan until reduced to a sauce.

7. 7

   Turn off heat and whisk in creme fraiche and salt and pepper to taste.

8. 8

   Pour over mussels and serve with crusty bread.

* Per serving · 4 servings · Values may vary.