Moules en Sauce

Moules en Sauce

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About this recipe: A simple recipe for a typical mussel recipe from the Breton coast in France. Creme fraiche is available in many supermarkets, but if you cannot find it, a mixture of sour cream and Neufchatel cheese will also work. Serve with a dry white wine.


Serves: 4 

  • 900g mussels - cleaned and debearded
  • 2 tablespoons butter
  • 2 large yellow onion, peeled and sliced into rings
  • 3 stalks celery, cut into 1.5cm pieces
  • 1 1/2 cups (375ml) dry white wine
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1/2 teaspoon salt and pepper to taste
  • 1/2 cup (125ml) creme fraiche
  • 1/4 cup chopped fresh parsley

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. 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.
  2. 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.
  3. 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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