This French classic is really easy to make, and when mussels are in season – September to April – they’re cheap, plentiful and low in fat. To reduce the fat content even more for this dish simply leave out the crème fraiche: the liquor will still be delish!
Melt the butter in a large pan and cook the onion and garlic over a medium low heat for 3-4 minutes until softened and lightly golden. Then pour in the wine, turn up the heat and bring to a steaming boil. Now add the mussels.
Cover and cook over a high heat for 4-5 minutes until all the shells have opened – give the pan a good shake half way through the cooking time, holding the lid firmly in place, discard any that remain closed. Transfer the mussels to a serving dish, discard any that remain closed. Leave the juices behind in the pan.
Add the fish stock to the juices, bring to the boil, then reduce the heat. Stir the creme fraiche and the parsley into the pan juices, add pepper and check for salt. Ladle the pan juices over the mussels and serve hot.
- 25g butter
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 150 ml dry white wine
- 2kg live clean mussels
- 150ml fish stock
- 3 tablespoons half-fat creme fraiche
- 2 tablespoons chopped fresh parsley
- salt & freshly ground black pepper