Mussels with white wine and crème fraîche

Ingredients for 2 servings:

• 1 kg mussels (mussels)
• 30 g butter
• 1 large onion(s)
• 3 garlic cloves
• 350 ml white wine
• 150 ml water
• 2 tbsp lemon juice
• 1 piece(s) lemon peel, approx. 10 cm
• 2 bay leaves
• some celery leaves
• 2 tbsp thyme, dried
• salt and pepper
• 1 tbsp flour
• 60 g crème fraîche
• ½ bunch parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the mussels thoroughly – ideally scrubbing them under running water with a brush. Discard any mussels that have opened or broken shells. Melt the butter in a large saucepan and fry the finely chopped onion and very finely chopped garlic until just translucent. Deglaze with water and wine and add the lemon juice. Then add the bay leaves, lemon zest, celery, thyme, and plenty of salt and pepper. Bring to a boil and simmer for 5 minutes. Add the mussels to the pan and cook with the lid on for about 10 minutes, until they have all opened. Shake the pan occasionally during this time. At the end, discard any mussels that have not opened. Fish out the bay leaves, lemon zest, and celery and discard as well. Stir in the crème fraîche and chopped parsley. Serve in deep plates – oversized pasta plates are particularly nice. Baguette goes well with this. This recipe with bread is enough as a main meal for 2 people, but can also be used as a starter for 3-4 people.