¼ cup extra-virgin olive oil
½ cup finely sliced shallots
5 Tbsp thinly sliced garlic
1 cup white wine
Kosher salt and freshly cracked black pepper
2 lb(s) mussels, cleaned and beards removed
½ cup creme fraiche
⅓ cup minced fresh flat-leaf parsley
2 Tbsp unsalted butter
2 Tbsp minced chives
2 Tbsp whole-grain mustard
French fries, for serving
1. In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and bring to a boil. Season with salt and pepper. Add the mussels, cover and steam until open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl.
2. Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine. Pour the sauce over the mussels. Serve with French fries.