Steamed Mussels With Root Vegetables

1. 1

   Heat olive oil in a Dutch oven or large heavy pot over medium heat. Add onion and next 6 ingredients; cook, stirring occasionally, 6 to 8 minutes or until vegetables are tender.

2. 2

   Add wine; increase heat to medium-high, and bring mixture to a boil. Add mussels and cook, covered, shaking gently once or twice, 3 to 5 minutes or until mussels open. (Discard any that do not.) Transfer mussels into serving bowls using tongs.

3. 3

   Stir creme fraiche into vegetable mixture. Ladle vegetables and cooking liquid over mussels, and serve with crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.