LesCroix's Mussels In Sauce
kozzak
Categories: Mussels, Seafood, Cajun, Ethnic, Dixie, Southern
Yield: 4 servings
12 c Mussels cleaned & debearded
3 tb Butter
3 ea Onion peeled & sliced
4 1/2 ea Celery ribs cut into 1/2" pieces
2 1/4 c dry white wine
3 ea Fresh thyme sprigs
2 ea Bay leaves
Salt & pepper to taste
3/4 c Creme Fraiche
1/3 c Fresh parsley chopped
Melt your butter over med-heat then cook until it is just beginning to
turn brown.
Add your onions & celery to skillet.
Cook until your onions are transparent.
Add your mussels to vegetables then stir well.
Pour your wine over them when your mussels start releasing their
juice.
Add your thyme sprigs & bay leaves then stir.
Add salt & pepper then continue to cook for 8-10 more mins. while
stirring frequently.
When all mussels are open you musy stir 2 large spoonfuls of creme
fraiche.
Divide mussels then sauce between 4 bowls.
Add some parsley & another spoonful of creme fraiche for garnish.
ORIGIN: Girard LesCroix, New orleans-LA, circa 2009