Summary

Ingredients

• 1 ½ kg mussel (s)
• 150 g shallot (s)
• 200 g carrot (s)
• 200 g leeks
• 100 g butter
• 0.5 liter ½ wine, white, dry
• 0.25 liter ¼ cream
• 3 clove (s) garlic
• 0.5 ½ bunch parsley
• 2 bay leaves
• salt and pepper
• possibly vegetable broth

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Instructions

1. Wash and clean mussels thoroughly, sort out broken and open mussels that do not close again after tapping lightly on the edge of the washbasin.
2. Clean the shallots, carrots and leeks and cut into fine strips. Chop the garlic cloves very finely.
3. In a large saucepan, froth the butter and sauté the shallots and vegetables briefly so that they do not take on any color. Then add the garlic. Season with salt and pepper, add the bay leaves, deglaze with the white wine, season to taste, bring to the boil again.
4. Put the cleaned mussels in the briskly boiling stock and let cook for 10 minutes with the pot closed, shaking the pot a little. Then stir in the cream and chopped parsley, season to taste again, use a little vegetable stock if necessary.
5. Serve the mussels in deep plates with the stock. Fresh baguette goes best with it.