Moules marinières – Food & Home Magazine
This dish is very simple yet extremely tasty, and the addition of crème fraîche gives it extra body and texture. This recipe serves 6 as a starter.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
Ingredients
- 50ml butter
- 1 onion, chopped
- 1 celery stick, chopped
- 4 garlic cloves, finely chopped
- 500ml white wine
- 3 bay leaves
- 2 fresh thyme sprigs
- 1kg mussels, scrubbed
- salt
- freshly ground black pepper
- 120ml fresh cream
- 120ml crème fraîche
- 50ml fresh flat-leaf parsley, finely chopped
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