Moules marinières

Today in the grocery store, I found myself in front of the fish counter contemplating whether or not to buy fresh mussels. I really really enjoy them, but the cleaning effort usually deters me. Luckily enough, I was contemplating out loud and the nice fishmonger offered to clean the mussels for me (thank you, Loeb!). Guess what we had for dinner today!

Sauté shallots, douse with white wine and taste with salt, pepper, bay leaf and thyme. Bring to a boil and add the well cleaned and debearded mussels (if your fishmonger is not as nice as mine, start with this step). Steam until the mussels are open. This will take only a couple of minutes. Add some crème fraîche and chopped fresh parsley. Give your mussels a good stir and serve on deep plates. Don’t forget an additional bowl for the resulting shell mountain!

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