Michelle Bernstein's Featured Recipes
Michelle’s Braised Mussels

2 tablespoons extra virgin olive oil
20 mussels
¼ cup shallots, minced
2 tablespoons garlic, minced
¼ cup parsley, chopped
1 cup white wine
2 tablespoons butter
½ cup crème fraiche
Salt and pepper to taste

Heat olive oil in a sauté pan over medium heat. Add the shallots and garlic and cook 1 minute. Add mussels and cook 1 ½ minutes. Add the white wine. While cooking remove any open mussels and place into a serving bowl. After all the mussels have opened, transfer to a serving bowl. Then, add the butter, crème fraiche, salt, pepper, and parsley to the pan. Stir over medium heat until butter and crème fraiche have melted together. Pour sauce over mussels in serving bowl and serve immediately.