Hands-on Time
20 Mins
Total Time
30 Mins
Yield
Makes 3 to 4 servings
Photo: Jennifer Davick; Styling: Linda Hirst

How to Make It

Step 1

Heat olive oil in a Dutch oven or large heavy pot over medium heat. Add onion and next 6 ingredients; cook, stirring occasionally, 6 to 8 minutes or until vegetables are tender.

Step 2

Add wine; increase heat to medium-high, and bring mixture to a boil. Add mussels and cook, covered, shaking gently once or twice, 3 to 5 minutes or until mussels open. (Discard any that do not.) Transfer mussels into serving bowls using tongs.

Step 3

Stir crème fraîche into vegetable mixture. Ladle vegetables and cooking liquid over mussels, and serve with crusty bread.

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