Moules Marinière

Ingredients

• •2 lbs mussels
• •3 Tbsp butter
• •3 Tbsp leek
• •2 Tbsp shallot
• •1 Tbsp garlic
• •2 bay leaves
• •¼ tsp kosher salt
• •½ tsp pepper
• •1 cup wine
• •3 Tbsp crème fraîche
• •1 Tbsp lemon juice
• •1 tsp lemon zest
• •4 Tbsp parsley leaves

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Method

From maplewoodroad.com — read the original

1. 1In a large saucepan with a lid, over medium heat, melt half the butter
2. 2Add shallots, leek, garlic, and bay leaves
3. 3Stir occasionally until vegetables are soft but not brown (about 6 minutes)
4. 4Season with salt and freshly cracked pepper
5. 5Crank up heat to high and add white wine
6. 6When the wine has reduced by about half, add mussels, give it a good stir, and put the lid on
7. 7Shake the whole pan with a lid on, several times per minute. After a few minutes, check if the mussels have opened. It will only take three to five minutes.
8. 8As soon as they’re open, transfer to a warm bowl and cover with a lid or foil to keep mussels warm
9. 9Remove pan from heat, add remaining butter and crème fraîche, and whisk until it has emulsified. Taste the sauce you just created and season to your liking.
10. 10Put the mussels back into the pot
11. 11Add lemon zest, lemon juice, and parsley, and stir
12. 12Serve immediately on warm plates with toasted baguette. Don’t forget to spoon over all the remaining sauce in the pot!