Miesmuscheln with cream

Name: Miesmuscheln with cream
Yield: 1
Ingredients: 4 kg Mussels; 2 Onions; 3 Garlic cloves; 1 stalk of leeks; 2 Carrots; 1 small fennel bulb; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 l dry white wine; 2 Bay leaves; 1/2 bunch flat leaf parsley; 100 g Whipped cream

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

4 kg Mussels
2 Onions
3 Garlic cloves
1 stalk of leeks
2 Carrots
1 small fennel bulb
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 l dry white wine
2 Bay leaves
1/2 bunch flat leaf parsley
100 g Whipped cream

Directions

1
##brush mussels## under cold running water. Sort out damaged mussels. Remove the beard with a knife. Knock on open mussels - do not close them, throw the mussels away!
2
##peel onions##, halve them and cut into strips. ##Peel the garlic## and cut into slices. Clean or peel, wash and slice the vegetables.
3
Heat the oil in a large pot. Brown the onions, garlic and vegetables in it. Season with approx. 1 tbsp salt and approx. 1 tsp pepper. Add wine, 1/2 l water and bay leaf, bring to the boil.
4
Add the mussels, cover and cook over medium heat for about 10 minutes, shaking the pot more often. Wash and chop the parsley.
5
Use the skimmer to fill mussels and vegetables in portions into a large bowl. Discard unopened mussels. Measure out 1/2 l stock, add cream, bring to the boil. Add parsley. Season to taste with salt and pepper.
6
Arrange the mussels and pour the sauce over them. Baguette with salted butter tastes good with it.