Feature Flavor

DRY Gives Back: DRY proudly supports our nation’s local, independent food producers

Because better food and drink begin with better ingredients! Visit DRY Gives Back to learn why DRY is committed to supporting local food producers and find out what’s happening in your local food community.

< back to Pairing Recipes

Breton Coast Sautéed Mussels

Pairs with: Juniper Berry DRY Soda

For mussel lovers, this is an exceptional creamy, yet fresh, main course. Prepare it for a special evening or any time you’re feeling luxurious.

2 tbsp butter
1 clove garlic, minced
2 large white onions, peeled, sliced into rings then cut in half
3 stalks celery, cut into 1/2 inch pieces
2 quarts mussels - cleaned and debearded
1 1/2 cups dry white wine
2 sprigs fresh thyme
2 bay leaves
salt and pepper to taste
1/2 cup crème fraîche
1/4 cup chopped fresh parsley


- Over medium heat, melt butter in a large frying pan, cooking until it is just beginning to brown. Add garlic, onions, and celery to the pan, and sauté until the onions begin to turn clear.
- Place mussels in pan and stir. Allow muscles to start releasing their juice, then add wine.
- Stir-in thyme and bay leaves, then add salt and pepper. Continue to cook for roughly 10 more minutes, stirring frequently.
- After all the mussels have opened, stir two large spoonfuls of crème fraîche into the sauce.
- Divide mussels and sauce among four bowls. To garnish, add a pinch of parsley and very small spoonful of crème fraîche to each serving.