Moules marinières, French steamed mussels in white wine

Steps

1. 1

   Clean the mussels, scrubbing the shells if needed and removing the beards. Discard any that are broken or already open and do not close when tapped.

2. 2

   In a large pot, melt the butter. Add the sliced shallots and chopped garlic, then sweat for 2 minutes without browning.

3. 3

   Pour in the white wine and boil for 1 minute.

4. 4

   Add the mussels, cover, and cook for 4 to 5 minutes, shaking the pot once or twice, until they have just opened.

5. 5

   Add the parsley, a twist of black pepper, and the crème fraîche if using. Toss quickly and serve immediately with the broth.