A great recipe! Did this for lunch. It is very close to the Parisian dish at Moules on Champs Elysee. This is a keeper!
Delicious! It's straight-forward and easy to make. I used a little more creme fraiche, and because of the live mussels I strained the juices: there was a little fine sand which were inside the shells. I'd advise others who use fresh mussels to be aware that, no matter how well cleaned, some grains of sand often stay behind. A simple, classic recipe. I served it with my No-Knead Bread and a mixed green salad -- and wine, of course! Thanks, Lene, for a keeper!!