- serves 2 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 1 tbsp olive oil
- 2 eschallots, thinly sliced
- 3 thyme sprigs
- 1 bay leaf
- 1 kg mussels, cleaned
- 1.5 cups (375 ml) white wine
- 2 tbsp crème fraîche
- Roughly chopped parsley, pommes frites (fries), mayonnaise, to serve
Instructions
- Place a large heavy-based saucepan over high heat. Once hot, add the oil, eschallots, thyme and bay leaf. Cook, stirring, until the eschallots are slightly softened, then stir through the mussels and white wine. Cover with a lid and cook for about 3 minutes, or until all the mussels have opened.
- Stir through the crème fraîche, then remove from the heat. Transfer the mussels and poaching liquid to a large serving bowl. Sprinkle with parsley and serve with fries and mayonnaise on the side.
Watch how to make this recipe on Episode 1 of Plat du Tour Season 6, streaming free on SBS On Demand.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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