Making this dish doesn’t require fancy techniques! Steamed mussels with creamy garlic butter sauce is the perfect meal to enjoy with a glass of crisp wine. I paired it with @louisjadot Chardonnay.
INGREDIENTS
1/4 cup extra-virgin olive oil
1/4 cut cultured butter
1 shallot, thinly sliced
2 cloves garlic, thinly sliced
1/2 teaspoon freshly ground black pepper
1 cup dry white wine
1/2 cup crème fraîche
1/2 cup lemons
2 pounds mussels
Grilled ciabatta bread for serving.
DIRECTIONS
Heat olive oil and butter in a deep pan with a lid over medium heat until shimmering. Add shallots, garlic, and pepper, cover and cook, stirring occasionally, until the vegetables are soft and beginning to brown, 6 to 8 minutes.
Stir in the wine, crème fraîche and lemons. Increase the heat to high to bring the mixture to a boil. Add the mussels and toss to coat, cover and steam until the mussels open, 3 to 5 minutes.
Remove the lid and discard any mussels that failed to open. Taste the broth and add salt if it needed.
Serve the mussels from the pot at the table, with plenty of bread for dipping!
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