Ingredients

• 1/4 cup extra-virgin olive oil
• 1/2 cup finely sliced shallots
• 5 tablespoons thinly sliced garlic
• 1 cup white wine
• Kosher salt and freshly cracked black pepper
• 2 pounds mussels, cleaned and beards removed
• 1/2 cup creme fraiche
• 1/3 cup minced fresh flat-leaf parsley
• 2 tablespoons unsalted butter
• 2 tablespoons minced chives
• 2 tablespoons whole-grain mustard
• French fries, for serving

Instructions

1. In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and bring to a boil. Season with salt and pepper. Add the mussels, cover and steam until open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl.
2. Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine. Pour the sauce over the mussels. Serve with French fries.