Marinated mussels

Ingredients for 2 servings:

• 1,500 g mussels
• 500 ml dry white wine
• 6 shallots
• 4 garlic cloves
• 4 stalks of parsley
• 2 tbsp butter, salted
• 125 g crème fraîche
• salt and pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Mussels sailor style

Clean the mussels thoroughly and place them in cold water, discarding any that are already open. Place them in a large pot with a tight-fitting lid and add 250 ml of white wine. Cook over high heat with the lid closed. Shake the mussels well every now and then without removing the lid. The mussels will be cooked after about 6-8 minutes. Drain everything through a sieve, reserving the white wine and mussel juice. Return the mussels to the pot (discard any that are still completely closed), cover, and set aside. Let the collected mussel juice rest for a while, then carefully pour it through a sieve lined with kitchen paper, making sure that the sediment, the cloudy bottom, does not come out. Peel the shallots and cut into small cubes. Chop the garlic cloves and parsley. Melt the salted butter in a pan and sauté the shallots until translucent. Deglaze with the remaining white wine, reduce, and then add about 1/4 liter of the mussel jus. After about 5 minutes, add the crème fraîche and the parsley-garlic mixture and simmer briefly. Season with salt and pepper and a little more mussel jus, if desired. Pour the sauce over the mussels and reheat before serving. Serve with crusty baguette.