WHO: ChefJune is a chef and writer based in New York.
WHAT: A dish special enough for a dinner party, and quick enough for a Monday night.
HOW: Sauté onion and shallot, then get mussels steaming with wine, cream, and aromatics.
WHY WE LOVE IT: These mussels take us to a Paris bistro — and they get to the table in under twenty minutes. Add a loaf of crusty bread and a glass of wine, and we’re over the moon.
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Your kitchen is about to become a French bistro.
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First, de-beard and scrub the mussels. This is the most work you'll do all night.
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Onion + butter = love.
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Just when your shallots are starting to feel left out, add those in, too.
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Now in go the mussels, salt, bay, and thyme.
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Wine time. If you have not yet poured yourself a glass, do so now.
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Then pour in the cream.
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Steam until all the mussels are opened -- this should take about 5 minutes.