Recipe from Jeannnine Berenger.
Ingredients:
- 1 pot of crème fraîche, thick (not liquid)
- 1/2 cup of white wine
- thyme
- 1 large onion, chopped
- 1 bay leaf
- salt and pepper
Preparation:
Scrape the mussels and rinse them well. Throw away the ones that didn’t clamp shut while you were cleaning them.
Put the mussels in a large pan with thyme, a chopped onion and one bay leaf. Add a little salt and some pepper and pour in 1/2 cup of white wine. Turn fire on high and cook the mussels while stirring, letting them release their juice. When they are all open and have poured their juice out, throw away almost all the water.
Lower fire and add a pot of thick crème fraîche. Let it reduce for about 15 minutes and serve.