Ingredients

• 4 tablespoons unsalted butter
• 4 shallots, minced
• 2 cloves garlic, minced
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 cups dry white wine
• 4 pounds mussels (about 48), scrubbed and debearded
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 2 tablespoons creme fraiche or sour cream

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Instructions

1. Melt the butter in a Dutch oven set over medium heat. Add the shallots and the garlic; cook until transparent, about 3 minutes. Add the thyme, bay leaves, and wine. Bring mixture to a boil over high heat.
2. Add mussels, and cover. Cook, shaking pan often, until mussels open, 5 to 6 minutes. Discard any mussels that fail to open. Using a slotted spoon, transfer mussels to a large bowl, reserving liquid in pan. Sprinkle 1/4 cup parsley over the mussels.
3. Remove and discard bay leaves and thyme. Return liquid to low heat; stir in crème fraîche or sour cream and remaining 1/4 cup parsley. Cook just until warm again, and pour over mussels. Serve.