Moules Marinières

Summary

Clean the mussels well and put them in cold water, sort out any mussels that have already been opened. Put in a large saucepan with a tightly fitting lid, pour in 250 ml of white wine. Cook over high heat with the lid closed. Shake the mussels well every now and then without removing the lid. The mussels are done after about 6 - 8 minutes.
Now drain everything through a sieve and collect the white wine and mussel juice. Put the mussels back into the pot (throw away any completely closed mussels), cover and set aside.
Let the mussel stock rest a little, then carefully pour it through a sieve lined with kitchen paper. Make sure that the sentence, i.e. the cloudy background, does not come along.
Peel the shallots and cut into small cubes. Chop the garlic cloves and parsley. Melt the salted butter in a pan and sweat the shallots in it until translucent. Deglaze with the rest of the white wine, let it boil down and then pour in approx. 1/4 l mussel jus.
After approx. 5 minutes add the crème fraîche and the parsley-garlic mixture and simmer briefly. Season to taste with salt and pepper and possibly some mussel jus. Add the sauce to the mussels and reheat before serving. Serve with a crispy baguette.