Balthazar’s Moules Marinière

• servings: 2 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

8 T. unsalted butter (can replace part with olive oil)

5 shallots, peeled and thinly sliced (or diced)

4 garlic cloves, peeled and thinly sliced (increase)

2 celery stalks, thinly sliced on the bias

4 sprigs thyme

pinch of kosher salt

1 cup dry white wine

freshly cracked white (or black) pepper to taste

4 tablespoons crème fraîche or heavy cream

2 lbs. mussels, preferably Prince Edward Island

a bunch of flat-leaf parsley, roughly chopped

bread, any kind you like, grilled or heated just before serving

Optional:

fennel fronds (optional)

1 lemon

Directions

In a large stockpot or Dutch oven, melt the butter over a LOW flame. Add the shallots, garlic, celery and thyme. Gently sauté for about 15 minutes until the vegetables are soft but not browned. Season with a pinch of kosher salt.

Add the wine, pepper, and crème fraîche, and raise the heat to high.

Once the liquid comes to a boil, add the mussels, stir gently, and cover with a tight fitting lid. Cook for 3 minutes, or until the mussels open.

Add the parsley and stir gently. Serve in large bowls (remembering to discard any unopened mussels), with either crusty bread or French fries … yum.

Notes

Don't brown the butter or aromatics

more garlic

replace creme fraiche with heavy cream

Consider: olive oil repl some butter, red chili flakes; lemon zest

Squeeze 1 wedge lemon (rest to table) into pot after removing mussels, salt to taste and add fennel fronds if desired