Moules à la crème is a French classic that features tender mussels cooked in a rich, creamy sauce. The mussels are first steamed in a pot with white wine, shallots, garlic, and a bouquet of fresh herbs like thyme and parsley, creating a flavourful broth. Once the mussels open, crème fraîche or heavy cream is added, transforming the cooking liquid into a silky, aromatic sauce that complements the natural brininess of the mussels.
The dish is typically finished with a sprinkle of fresh parsley or chives and a dash of black pepper. It’s commonly served with crusty bread or pommes frites, perfect for soaking up the luxurious sauce.