Mussels with White Wine, Garlic & Creme Fraiche

Ingredients

1kg Pot Ready Mussels

1 tbls Olive Oil

6 Shallots

3 Cloves Garlic

1 Cup White Wine

50gm Butter

½ Cup Flat Leaf Parsley, finely chopped

½ Cup Creme Fraiche

Dill Fronds

Method

Rinse the pot ready mussels under cold water & drain

Finely chop the shallots & garlic, in a large pot with a lid heat the olive oil over a medium heat, sauté the shallots and garlic until soft and fragrant.

Add the white wine and butter, simmer for one minute, add the mussels to the pot and cover with a lid, allow to gently simmer for 3-4 minutes or until mussels have opened.

Stir in the creme friache and chopped parsley and cook for one minute with a slotted spoon transfer the mussels into a large serving bowl & pour over the sauce, scatter with the dill fronds.

Cook’s Tip

Serve with shoestring fries and mayonnaise