Moules à la malouine – mussels like in Saint-Malo

Ingredients for 4 servings:

• 1 onion(s), finely chopped
• ½ bunch parsley, flat
• 1 bouquet garni (bay leaf and thyme)
• 2 kg mussel(s), washed and brushed
• 15 g butter
• ¼ liter white wine, dry
• 100 g crème fraîche
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Recipe from Brittany

Heat the butter in a saucepan and sauté the onion until translucent. Add the parsley stalks and bouquet garni, deglaze with wine, and reduce over high heat until reduced by half. Add the mussels to the pan and cook for 4-5 minutes, until they open. Slotted spoons into a bowl with opened mussels (discard any closed mussels). Strain the stock, bring to a boil with the crème fraîche, and season with pepper. Pour the sauce over the mussels and sprinkle with chopped parsley leaves.