Steamed Mussels in Garlic & Herb White Wine Sauce
- Prep 5 minutes
- Cooking time 12 minutes
- Serves 4
- 2 pounds of Glenbeigh Shellfish Mussels
- 4 tablespoons of Kerrygold butter
- 1 small onion finely chopped
- 100 ml Creme Fraiche
- 3 cloves garlic minced
- 3 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped thyme leaves
- 1 cup dry white wine
- White crusty baguette
- Melt the butter in a large, deep pot over medium-high heat.
- Add onion and garlic, stirring until soft (about 2-3 minutes).
- Add parsley, thyme, and mussels to the pot. Pour wine over top, cover, and cook over high heat until the mussels open (about 4-5 minutes).
- When the mussels are almost open, stir in the creme fraiche
- Shake the pot frequently as the mussels cook to make sure that they steam evenly.
- Remove mussels to individual serving bowls.
- Ladle wine sauce over top.
- Serve with crusty white bread and garnish with additional fresh herbs, if desired.