Recipe Moules en Sauce (Seafood)

Required Ingredients:

• 2 quarts mussels - cleaned and debearded
• 2 tablespoons butter
• 2 large onion, peeled and sliced into rings
• 3 stalks celery, cut into 1/2 inch pieces
• 1 1/2 cups dry white wine
• 2 sprigs fresh thyme
• 2 bay leaves
• salt and pepper to taste
• 1/2 cup creme fraiche
• 1/4 cup chopped fresh parsley

Preparing/Cooking:

• In a large frying pan, melt the butter over medium heat, and cook until it is just beginning to turn brown.
• Add the onions and celery to the pan, and cook just until the onions are clear.
• Place mussels in pan, and stir.
• A few minutes after the mussels start releasing their juice, pour wine over them.
• Add the sprigs of thyme and the bay leaves; stir, then add salt and pepper.
• Continue to cook for about 10 more minutes, stirring frequently.
• Once all of the mussels are open, stir two large spoonfuls of creme fraiche into the sauce.
• Divide mussels and sauce between four bowls, and add a bit of parsley and another very small spoonful of creme fraiche for decoration.

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