Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 kg mussel (s) (mussels), cleaned and opened and sorted out.
- 2 leeks
- 100 g butter
- 500 g carrot (s)
- 150 ml sweet cream
- 250 ml white wine
- 1 pinch nutmeg, freshly grated
- Pepper, whiter from the mill
Print Recipe
Pin Recipe Instructions
- Cut leeks into thin rings. Cut carrots into strips and blanch for roughly 4 minutes until tender, then drain.
- In a pan over medium heat, cook leek rings in roughly equal proportions of white wine and butter for roughly 3 minutes. Pour in the cream, reduce heat to low, and simmer for roughly 5 minutes. Add the blanched carrots and season with pepper and freshly grated nutmeg.
- Pour the remaining white wine into a wok or high-sided pan and bring to a boil over high heat. Add the mussels, cover, and cook for roughly 4 minutes. Discard any unopened mussels. Add the sauce to the remaining mussels and stir well.
- Divide the mussels and sauce among deep plates and serve with baguette.
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