Step 1

In a large saucepan with a lid, over medium heat, melt half the butter

Step 2

Add shallots, leek, garlic, and bay leaves

Step 3

Stir occasionally until vegetables are soft but not brown (about 6 minutes)

Step 4

Season with salt and freshly cracked pepper

Step 5

Crank up heat to high and add white wine

Step 6

When the wine has reduced by about half, add mussels, give it a good stir, and put the lid on

Step 7

Shake the whole pan with a lid on, several times per minute. After a few minutes, check if the mussels have opened. It will only take three to five minutes.

Step 8

As soon as they’re open, transfer to a warm bowl and cover with a lid or foil to keep mussels warm

Step 9

Remove pan from heat, add remaining butter and crème fraîche, and whisk until it has emulsified. Taste the sauce you just created and season to your liking.

Step 10

Put the mussels back into the pot

Step 11

Add lemon zest, lemon juice, and parsley, and stir

Step 12

Serve immediately on warm plates with toasted baguette. Don’t forget to spoon over all the remaining sauce in the pot!