|2 tablespoons butter|
|2 shallots or 1 small onion, finely chopped|
|2 garlic cloves, finely chopped|
|1 bay leaf|
|2 stalks of fresh flat-leaf parsley|
|1/2 cup dry white wine|
|2 pounds mussels, scrubbed and beards removed|
|1/4 cup crème fraîche or sour cream|
|1 1/2 tablespoons chopped fresh parsley|
| freshly ground black pepper
crusty bread to serve with
Pour in the wine and bring to a rapid boil. Add the mussels, all at once, and immediately cover the pan with a tight-fitting lid. Cook over a moderate heat, shaking the pan occasionally for 3–5 minutes until the mussels have opened. Discard the bay leaf, parsley stalks and any mussels that have not opened.
Strain the cooking juices through a fine-meshed sieve into a small saucepan. Add the crème fraîche or cream and 1 tablespoon of the chopped parsley and boil for 1–2 minutes to reduce slightly. Season with black pepper.
Transfer the mussels to a warmed serving dish or individual bowls. Pour over the hot sauce, sprinkle with the remaining parsley and serve straight away with slices of bread.
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