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Moules à la crème

This recipe is presented to you by Ludo Lefebvre.

For 4 to 6 people


Learn from Ludo

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  • 4 pounds well cleaned mussels
  • 4 shallots
  • 4 garlic cloves
  • 1 fennel
  • 4 bay leaves
  • 8 branches thyme
  • 4 tablespoons butter
  • ½ bunch flat parsley chopped
  • 4 cups dry white wine
  • 2 cups crème fraiche
  • 2 pinches chili flakes
  • white pepper (to taste)
  • salt (to taste)


  1. Peel the garlic and shallots, and slice very thinly.  Make sure you remove the green stem from the garlic cloves before slicing.
  2. Dice the fennel.
  3. In a large saucepan, bring the butter to sizzle but with no coloration. Add the shallots, fennel, bay leaves (make an incision) and thyme. Deglaze with the white wine and add the mussels. Make sure to cover all the mussels with the white wine. Add more wine if necessary.
  4. Cover the saucepan to strongly steam the mussels. Cook the mussels until they are all open.
  5. Add the crème fraiche to make a “liaison” (sauce), then add the chili flakes and parsley. Season with white pepper and salt if necessary.
Recipe by Ludo Lefebvre ©2016