Balthazar’s Simple Moules Marinière (Mussels)

Source: The Balthazar Cookbook

📝 Ingredients

• 8 T. unsalted butter
• 5 shallots, peeled and thinly sliced (or diced)
• 4 garlic cloves, peeled and thinly sliced
• 2 celery stalks, thinly sliced on the bias
• 4 sprigs thyme
• pinch of kosher salt
• 1 cup dry white wine
• freshly cracked white (or black) pepper to taste
• 4 tablespoons crème fraîche
• 2 lbs. mussels, preferably Prince Edward Island
• a bunch of flat-leaf parsley, roughly chopped
• bread, any kind you like, grilled or heated just before serving

👨‍🍳 Instructions

1. 1In a large stockpot or Dutch oven, melt the butter over a LOW flame. Add the shallots, garlic, celery and thyme. Gently sauté for about 15 minutes until the vegetables are soft but not browned. Season with a pinch of kosher salt.
2. 2Add the wine, pepper, and crème fraîche, and raise the heat to high.
3. 3Once the liquid comes to a boil, add the mussels, stir gently, and cover with a tight fitting lid. Cook for 3 minutes, or until the mussels open.
4. 4Add the parsley and stir gently. Serve in large bowls (remembering to discard any unopened mussels), with either crusty bread or French fries … yum.