Summary

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

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Instructions

1. 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.
2. 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.
3. Arrange in deep plates and serve with baguette. An ice-cold dry Chardonnay tastes good with it.