- 1 kg mussels
- 50 gm butter
- 250 ml white wine
- 3 eshallots, small dice
- ½ bun flat leaf parsley, roughly chopped
- 2 TB Bulla crème fraiche
1 baguette, slice 2 cm thick
olive oil and garlic
Place grill pan on high heat. Brush the baguette with olive oil and grill the baguette.
Place pan on high heat, add butter and eshallot and sweat, add mussels and white wine, cover with lid. When mussels start to open, add crème fraiche, stir then add parsley and serve with grilled baguette.
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