Summary

Ingredients

• 2 kg mussel (s)
• 1 bunch soup greens
• 0.7 liters white wine, dry
• 3 medium onion (s)
• 1 lemon (s)
• 5 cloves garlic
• 200 ml cream
• salt and pepper
• nutmeg
• baguette (s)

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Instructions

1. Clean, peel and chop the soup greens. Peel and slice the 3 onions.
2. Combine the white wine, onions, 5 garlic cloves, soup greens, and lemon juice in a large saucepan. Cook on medium-high heat for 10 minutes.
3. Add the washed mussels to the stock. Cook on medium-high heat for 5 minutes until the mussels open.
4. Using a slotted spoon, transfer the mussels to a serving bowl.
5. Pour the cooking liquid into a smaller saucepan and simmer on medium heat for 5 minutes.
6. Remove from heat. Stir in the cream and season with salt, pepper, and nutmeg to taste.
7. Pour the cream sauce over the mussels and serve with baguette.