Classic Moules Frites

• 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
• 1/3 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

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

extravirgin olive oil, shallots, garlic, white wine, kosher salt, mussels, creme fraiche, parsley, unsalted butter, chives, wholegrain mustard

Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/classic-moules-frites.html (may not work)