France-Soir’s moules marinière: Mussels in white wine and cream

For onion sauce, heat butter in a saucepan over medium-low heat. Add onions, dried herbs and bay leaf and cook, stirring occasionally, until softened (10-12 minutes). Increase heat to medium-high. Add flour and cook, stirring, for 2 minutes. Deglaze with wine; reduce by half (1-2 minutes). Add stock, bring to a simmer and cook, stirring occasionally, until reduced by half (4-5 minutes). Add cream, bring to a simmer, then remove from heat. Sauce can be refrigerated for 3 days.

Heat oil in a large saucepan over high heat. Add mussels, cover with a tight-fitting lid and cook, shaking pan occasionally, until mussels begin toopen (2 minutes). Add onion sauce, bring to a simmer, stirring occasionally, until mussels open (2-3 minutes).

Divide mussels among serving bowls, scatter with dill; serve with lemon wedges and baguette on the side.