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| 1 | Scrub mussels well in several changes of water. Mussels may be soaked in cold water several hours or overnight to remove sand. Drain soaked mussels and rinse under running water. |
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| 2 | In large heavy saucepan, sauté shallots in butter for 2 to 3 minutes or until softened. |
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| 3 | Add the clean mussels, half of parsley, pepper, and wine to saucepan. Bring to boil and steam the mussels (covered) over high heat, shaking the pan once or twice, for 6 to 7 minutes or until shells have opened. |
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| 4 | Discard any unopened shells. Transfer the mussels with a slotted spoon to a heated deep serving dish. Keep warm. |
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| 5 | Reduce the liquid in the saucepan by cooking over high heat for 5 minutes. Add 1 cup crème fraiche and reduce the sauce for 2 to 3 minutes, or until it thickens. |
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| 6 | Pour sauce over mussels and sprinkle the dish with remaining minced parsley. |
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