Mussels With White Wine And Parsley Recipe

Melt the butter in a Dutch oven set over medium heat. Add the shallots and the garlic; cook until transparent, about 3 minutes. Add the thyme, bay leaves, and wine. Bring mixture to a boil over high heat.

Add mussels, and cover. Cook, shaking pan often, until mussels open, 5 to 6 minutes. Discard any mussels that fail to open. Using a slotted spoon, transfer mussels to a large bowl, reserving liquid in pan. Sprinkle 1/4 cup parsley over the mussels.

Remove and discard bay leaves and thyme. Return liquid to low heat; stir in crème fraîche or sour cream and remaining 1/4 cup parsley. Cook just until warm again, and pour over mussels. Serve.

Per Serving (excluding unknown items): 192 Calories; 12g Fat (87.2% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat.