Balthazar’s Simple Moules Marinière (Mussels)

Name: Balthazar’s Simple Moules Marinière (Mussels)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 8 tbsp Unsalted Butter (8 T. unsalted butter); 5 pieces Shallots (5 shallots, peeled and thinly sliced (or diced)); 4 pieces Garlic (4 garlic cloves, peeled and thinly sliced); 2 pieces Celery (2 celery stalks, thinly sliced on the bias); 4 sprig Thyme (4 sprigs thyme); 0 pieces Kosher Salt (pinch of kosher salt); 1 cup White Wine (1 cup dry white wine); 0 pieces White Pepper (freshly cracked white (or black) pepper to taste); 4 tbsp Crème Fraîche (4 tablespoons crème fraîche); 2 lb Mussels (2 lbs. mussels, preferably Prince Edward Island); 0 pieces Flat-Leaf Parsley (a bunch of flat-leaf parsley, roughly chopped); 0 pieces Sliced Bread (bread, any kind you like, grilled or heated just before serving)

Balthazar’s Simple Moules Marinière (Mussels) - Mussels (French)

30 minFrench

Servings2

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Pescatarian
Egg Free

Steps

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.
2Add the wine, pepper, and crème fraîche, and raise the heat to high.
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.
4Add the parsley and stir gently. Serve in large bowls (remembering to discard any unopened mussels), with either crusty bread or French fries … yum.