Moules en Sauce

    30 mins

    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.

    16 people made this

    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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    Reviews in English (17)


    This was the first time I cooked or ate mussels and it was great!!...Even my (initially skeptical)family loved it a lot!!  -  30 May 2011  (Review from Allrecipes US | Canada)


    This is the best mussels I have ever tasted!! Very simple ingredients, but very tasteful. The only change I did was using just 1 stalk of celery, 250 ml of wine mixed with bacardi rum and no parsley just more thyme. Garlic bread is great aside this dish. This was a tip from a friend, and as I said: It´s simply the best!!  -  21 Jul 2005  (Review from Allrecipes US | Canada)


    Excellent recipe. Used sour cream and cream cheese instead.  -  02 Aug 2008  (Review from Allrecipes US | Canada)