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 black pepper
• •1 cup white wine
• •3 Tbsp crème fraîche
• •1 Tbsp lemon juice
• •1 tsp lemon zest
• •4 Tbsp parsley
• •1 loaf baguette

Method

Adapted from maplewoodroad.com

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.
6. 6Add white wine.
7. 7When the wine has reduced by about half, add mussels.
8. 8Give it a good stir.
9. 9Put the lid on.
10. 10Shake the whole pan with a lid on, several times per minute.
11. 11After a few minutes, check if the mussels have opened. It will only take three to five minutes.
12. 12As soon as they’re open, transfer to a warm bowl.
13. 13Cover with a lid or foil to keep mussels warm.
14. 14Remove pan from heat.
15. 15Add remaining butter and crème fraîche.
16. 16Whisk until it has emulsified.
17. 17Taste the sauce you just created.
18. 18Season to your liking.
19. 19Put the mussels back into the pot.
20. 20Add lemon zest, lemon juice, and parsley.
21. 21Stir.
22. 22Serve immediately on warm plates with toasted baguette. Don’t forget to spoon over all the remaining sauce in the pot!