Ingredients: 2 lbs fresh mussels, cleaned,3 Tbsp unsalted butter,3 Tbsp leek, sliced,2 Tbsp shallot, sliced,1 Tbsp garlic, sliced,2 bay leaves,1/4 tsp kosher salt,1/2 tsp freshly ground black pepper,1 c dry white wine,3 Tbsp crème fraîche (or heavy cream),1 Tbsp lemon juice,1 tsp lemon zest,4 Tbsp fresh parsley leaves, minced
- In a large saucepan with a lid, over medium heat, melt half the butter
- Add shallots, leek, garlic, and bay leaves
- Stir occasionally until vegetables are soft but not brown (about 6 minutes)
- Season with salt and freshly cracked pepper
- Crank up heat to high and add white wine
- When the wine has reduced by about half, add mussels, give it a good stir, and put the lid on
- Shake the whole pan with a lid on, several times per minute. After a few minutes, check if the mussels have opened. It will only take three to five minutes.
- As soon as they’re open, transfer to a warm bowl and cover with a lid or foil to keep mussels warm
- Remove pan from heat, add remaining butter and crème fraîche, and whisk until it has emulsified. Taste the sauce you just created and season to your liking.
- Put the mussels back into the pot
- Add lemon zest, lemon juice, and parsley, and stir
- Serve immediately on warm plates with toasted baguette. Don’t forget to spoon over all the remaining sauce in the pot!