Recipe: Mussels in White Wine and Crème Fraîche

Blue Mussels from France are right now in season and I didn't realise I have passion for Mussels until this day.

Mussels can be found virtually anywhere in the world, but these one from France are the best and the fattest because the water is warmer than in Brittany and Normandy.

If you want a taste of the pure sweet delight, here's how:

1. In a wide skillet with a lid, melt butter over medium-high heat.
2. Add onion and shallot, and stir until very soft and beginning to turn gold, about 5 minutes; do not let them brown.
   
3. Add thyme and bay leaf and stir.
   
4. Add wine and 1 cup water and bring to a boil over high heat.
   
5. Add mussels, cover, and cook until open, about 4 minutes.
   
6. Transfer mussels to serving bowls with a slotted spoon and boil liquid in the pan until reduced to a sauce.
   
7. Turn off heat and whisk in crème fraîche and salt and pepper to taste.
   
8. Pour over mussels and serve with crusty bread.