Mussels Steamed In Beer With Crème Fraîche, Herbs, And Parmesan Croutons

1. 1

   Preheat oven to 375u00b0F. Combine bread cubes, Parmesan, and oil in medium bowl; sprinkle with salt and toss to coat. Spread bread cubes evenly on rimmed baking sheet. Bake until bread cubes are crisp and golden around edges, about 15 minutes. Remove from oven and cool.

2. 2

   Mix parsley, chives, tarragon, and chervil, if desired, in small bowl. Whisk creme fraiche and both mustards in another small bowl to blend; set aside.

3. 3

   Melt butter in extra-large pot with lid over high heat. Add garlic and thyme; stir 1 minute. Add mussels, tomatoes, and green onions. Pour beer over, then add creme fraiche mixture; sprinkle with freshly ground black pepper. Cover tightly with lid and cook until steam appears, about 3 minutes. Add half of fresh herb mixture and stir until mussels and herbs are gently mixed. Cover tightly with lid again and cook until mussels open, 4 to 5 minutes (discard any mussels that do not open).

4. 4

   Using slotted spoon, divide mussels among 6 bowls. Season mussel juices lightly with salt and pepper, then pour juices over each serving. Sprinkle each serving with Parmesan croutons and remaining herb mixture and serve.

* Per serving · 4 servings · Values may vary.