Tip : There will be enough delicious sauce left from the Moules that if you save it, you can serve the sauce with some pasta for a second meal. I did and it was delicious!
Ingredients
Mussels
- 2 lbs fresh mussels
- 1/4 cup canola or vegetable oil
- 2 large shallots, thinly sliced or 1/2 sweet onion diced about 1/2 cup
- 4 cloves garlic, thinly sliced
- 1 cup white wine
- kosher salt and freshly ground black pepper
Sauce
- 1/2 cup crème fraîsche, or 1/2 cup heavy cream
- 3-4 sprigs fresh parsley, minced
- 2 tbsp unsalted butter
- 2 tbsp whole grain mustard
Side Dish
- French Fries
- 1 tbsp Hellman's mayonnaise/person for dipping French Fries
Instructions
Gather all ingredients before starting recipe.
- Heat 1/4 cup canola or vegetable oil over medium heat in a large skillet with deep sides
- Add 2 large shallots, thinly sliced or 1/2 sweet onion diced and 4 cloves garlic, thinly sliced and sauté until softened, about 4-5 minutes.
- Add 1 cup white wine and bring to a boil. Season with kosher salt and freshly ground black pepper.
- Add 2 lbs fresh mussels to wine mixture and bring to a boil. Cover and cook for 2 to 3 minutes, or until the mussels have opened.
- Remove mussels to a large serving bowl and add 1/2 cup crème fraîsche, or 1/2 cup heavy cream, 3-4 sprigs fresh parsley, minced, 2 tbsp unsalted butter and 2 tbsp whole grain mustard to the cooking juices and stir well to combine.
- Pour sauce over the mussels and serve with crunchy fresh baguette and French Fries.