Ingredients
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4
-
1
-
1
-
2
-
1
-
2
-
1
-
4
-
3
-
-
-
-
-
-
Directions
Mussels W/White Wine and Creme Fraiche, from today’s NY Times, this serves 4 as an appetizer or 2 as a main course
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Steps
|
1
Done
|
In a Wide Skillet With a Lid, Melt Butter Over Medium-High Heat. Add Onion and Shallot, and Stir Until Very Soft and Beginning to Turn Gold, About 5 Minutes; Do not Let Them Brown. Add Thyme and Bay Leaf and Stir. Add Wine and 1 Cup Water and Bring to a Boil Over High Heat. Add Mussels, Cover, and Cook Until Open, About 4 Minutes. |
|
2
Done
|
Transfer Mussels to Serving Bowls With a Slotted Spoon and Boil Liquid in the Pan Until Reduced to a Sauce. Turn Off Heat and Whisk in Crme Frache and Salt and Pepper to Taste. Pour Over Mussels and Serve With Crusty Bread. |
