2 tablespoons butter
1 shallot, sliced thin
½ celery rib, sliced thin on the bias
3 cloves garlic, sliced thin
Pinch red chili flakes
2 fresh bay leaves
2 tablespoons fresh dill, chopped
1 pound mussels, Prince Edward Island preferred, cleaned and de-bearded
Salt and pepper
¼ cup Reisling
2 tablespoons creme fraishe
Heat two large saute pans over high heat.
In one pan, melt butter. Add shallot, celery and garlic and cook until fragrant, 1 to 2 minutes. Add pepper flakes, bay leaves, dill and give a quick stir.
Add mussels. Pour in wine and creme fraiche and give a quick stir.
Pour all the pan's contents into the second hot pan, the heat will create steam that will cook the mussels. Cover the pan with the first pan (or other lid) and let cook about 4 minutes. Discard any unopened mussels.
Pour into a serving bowl and top with a squeeze of fresh lemon and a sprinkling of dill. Serve with crusty bread for soaking up the sauce.
Serves two to four.
Chef Jason Bauer, Bauer's Brauhaus, Palatine