Mussels – Breton
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
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 the leek into thin rings. Cut the carrots into strips and blanch. Braise the leek rings in a little wine and butter. Pour in the cream and simmer the sauce over low heat. Add the carrots and season the sauce with pepper and nutmeg.
- Bring the remaining white wine to the boil in a wok or high pan, add the mussels, cover and cook for a few minutes. When all the mussels have opened, add the sauce and mix everything well.
- Arrange in deep plates and serve with baguette. An ice-cold dry Chardonnay tastes good with it.
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