Mussels with Herbs and XO Cognac

S11 (US season 5)EPISODE 13
Clams and cognac are an unusual combination. Using local crème fraîche, probably the best I have ever tasted, this dish turned out to be really yummy!


  • Rinse and scrub the mussels. Discard the mussels that do not close when you tap them.
  • Slice the garlic and chop the shallots. Sauté the onion and mussels in butter in a large pot. Add the wine and let the mussels cook under lid for about 2-3 minutes on high heat. Shake the pot a few times during cooking so that all the mussels open.
  • Add the crème fraîche and XO Cognac and bring it to a boil again. Season the sauce with chopped herbs, salt and pepper.
  • Serve the mussels in deep bowls with hearty sourdough bread.