Mussels W White Wine And Creme Fraiche

From today's ny times, this serves 4 as an appetizer or 2 as a main course.

In a wide skillet with a lid , melt butter over medium-high heat.

Add onion and shallot , and stir until very soft and beginning to turn gold , about 5 minutes.

Do not let them brown.

Add thyme and bay leaf and stir.

Add wine and 1 cup water and bring to a boil over high heat.

Add mussels , cover , and cook until open , about 4 minutes.

Transfer mussels to serving bowls with a slotted spoon and boil liquid in the pan until reduced to a sauce.

Turn off heat and whisk in crme frache and salt and pepper to taste.

Pour over mussels and serve with crusty bread.

butter, onion, shallot, fresh thyme leaves, bay leaf, white wine, water, mussels, creme fraiche, salt and pepper