Food Recipes Dinner Moules à la Crème Be the first to rate & review! Chef Ludo Lefebvre shares his easy and delicious recipe for the Moules à la crème. For a step-by-step guide on how to make this classic French dish, watch this video. By Ludo Lefebvre Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Yield: 4 to 6 Ingredients 4 pounds well cleaned mussels 4 shallots 4 garlic cloves 1 fennel 4 bay leaves 8 branches thyme 4 tablespoons butter 1/2 bunch flat parsley chopped 4 cups dry white wine 2 cups crème fraîche 2 pinches chili flakes White pepper (to taste) Salt (to taste) Directions Peal the garlic and shallots slice them very thin (make sure you remove the green stem from the garlic cloves before slicing). Dice the fennel. In a large saucepan, bring the butter to sizzle but with no coloration. Add the shallots, fennel, bay leaves( make an incision) and thyme. Deglaze with the white wine and add the mussels. Make sure to cover all the mussels with the white wine. Add more wine if necessary. Cover the saucepan to strongly steam the mussels. Cook the mussels until they are all open. Add the crème fraîche to make a “liaison” (sauce), then chili flakes, parsley, white pepper and salt if necessary. Rate It Print