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 leeks into thin rings. Cut carrots into strips and blanch for roughly 4 minutes until tender, then drain.
2. 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.
3. 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.
4. Divide the mussels and sauce among deep plates and serve with baguette.