Breton mussels

with herbs and crème fraîche

mussels-breton-small

A simple recipe for mussels from Brittany. Serve with a sliced baguette and a dry white wine.

INGREDIENTS

30g (1 oz) butter
2 large onions, peeled and sliced into rings
3 stalks celery, sliced
1.25kg (2 3/4 lb) mussels - cleaned and debearded
350g (12 fl oz) dry white wine
2 sprigs fresh thyme
2 bay leaves
salt and freshly ground black pepper to taste
1/2 (200ml) tub crème fraîche
handful chopped fresh parsley

Serves: 4

METHOD

Prep: 30min › Cook: 20min › Ready in: 50min

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 in crème fraîche. Divide mussels and sauce between four bowls, and add a bit of parsley and another very small spoonful of crème fraîche for decoration.

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It’s more important than ever to make the right choice when it comes to seafood. Aquaculture, like Shellfish farming is playing an important role by providing a sustainable seafood source for millions of people all over the world. Mussels are an excellent choice and are known to be one of the most sustainable farmed proteins on the planet!

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World Fisheries Day was created to raise awareness of the impacts of overfishing, habitat destruction...