Instructions
- Rinse the mussels well in cold water, taking off any dirt, barnacles and hairy bits. Discard any that are broken, or open and don't close when you press them.
- Finely dice the shallot/onion and garlic. Warm the butter in a pot/pan big enough to allow the mussels to expand over medium-low heat. Add the shallot, cook a minute or two to soften, then add the garlic. Stir and cook for a minute until aromatic. Add the wine, then the mussels, thyme and bay leaf. Stir to spread out the mussels, cover with a lid, and let the mussels steam. They should take only a couple of minutes to open. Give the pan a gentle shake if needed.
- Once all of the mussels have opened, remove the pan from the heat. Add the creme fraiche and parsley and stir to mix into the wine-shallot sauce. Transfer the mussels and sauce to a serving bowl and serve immediately, ideally with crusty bread to mop up the sauce.