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Le Chaudron recipe
Moules à la crème et échalotes
Mussels in cream with shallots
⏱ 25 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
3 kg (6.6 lb)fresh bouchot mussels
400 ml (1⅔ cups)thick crème fraîche
200 ml (¾ cup)dry white wine
8large shallots, finely chopped
50 g (2 oz)salted butter
1bunch of flat-leaf parsley, chopped
1 tspfreshly ground pepper
- 3 kg (6.6 lb) fresh bouchot mussels
- 400 ml (1⅔ cups) thick crème fraîche
- 200 ml (¾ cup) dry white wine
- 8 large shallots, finely chopped
- 50 g (2 oz) salted butter
- 1 bunch of flat-leaf parsley, chopped
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Scrub and debeard the mussels under cold water, throwing out any that stay open when tapped.
- Melt the salted butter in the pot over medium heat and soften the shallots for 5 minutes without browning.
- Pour in the dry white wine, bring to a simmer, add the cleaned mussels and cover tightly.
- Cook over high heat for 5 minutes, shaking the pot often so all the mussels open.
- The mussels are ready when they’ve all opened; discard any that stay closed.
- Add the thick crème fraîche and stir gently to coat all the mussels.
- Pepper generously, sprinkle with chopped parsley and serve right away in warm deep bowls.
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