- ¾ pound Dutch Arcadia mussels
- 1 shallot, sliced
- 2 garlic cloves, thinly sliced
- 2 tablespoons grape seed oil
- ¼ teaspoon chile flakes
- 2 thyme sprigs
- 1 fresh bay leaf
- 3 ounces white wine
- 3 ounces butter
- 4 ounces creme fraiche
- 1 tablespoon parsley, chopped
- Fleur de sel, to taste
- White pepper, to taste
- 1 slice French bread, toasted
- French fries, if desired
Heat oil in saute pan over high heat until smoky and then add shallots, garlic, chili flakes, thyme and bay leaf. Sweat until aromatic.
Add mussels, saute 1 minute and then white wine; cover. Uncover when contents come to a boil and add butter and creme fraiche. Swirl pan to emulsify liquids. Cover until mussels open.
Add parsley to pan, correct seasonings with salt and white pepper. Place toasted bread at the bottom of the bowl and fill with mussels. Serve with fries if desired. Makes 2 servings.
Recipe by Chef-owner Ludo Lefebvre, Petit Trois, Los Angeles