Source: dLife

Mussels with creme fraiche and wine.

Servings

2 tbsp Butter, unsalted
1 medium onions , chopped
2 medium garlic cloves , finely chopped
0.67 cup white wine (dry)
4.5 lb Mussels, blue, raw, medium , cleaned
0.67 cup broth, seafood
3 tbsp Cream, light (or creme fraiche)
2 tbsp chopped parsley
1 pinch salt and pepper

1 Melt the butter in a large pan and cook the onion and garlic over medium-low heat for 3-4 minutes until softened and lightly golden. Pour in the wine, turn up the heat, and bring to a steaming boil. Add the mussels.
2 Cover and cook over high heat for 4-5 minutes until all the shells have opened (give the pan a good shake halfway through the cooking time, holding the lid firmly in place.) Transfer the mussels to a serving dish, discarding any that remain closed. Leave the juices behind in the saucepan.
3 Add the fish stock to the juices, bring to a boil, then reduce the heat. Stir the reduced-fat creme fraiche and parsley into the pan juices, add pepper, and check for salt. Ladle the pan juices over the mussels and serve hot.

Mussels are in season September to April.