Mussels in vegetable cream

Name: Mussels in vegetable cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 kg Mussels; 2 medium-sized onions; 2 Garlic cloves; 3 medium-sized carrots; 1 Fennel Tuber; 2 TABLESPOONS Oil; 7-10 Tbsp salt and pepper; 1/4 l dry white wine; 1 TEASPOON Vegetable broth; 100 g Whipped cream; 1 (approx. 250 g) Baguette

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 kg Mussels
2 medium-sized onions
2 Garlic cloves
3 medium-sized carrots
1 Fennel Tuber
2 TABLESPOONS Oil
7-10 Tbsp salt and pepper
1/4 l dry white wine
1 TEASPOON Vegetable broth
100 g Whipped cream
1 (approx. 250 g) Baguette

Directions

1
Wash the mussels in cold water. Remove the beard, if present. Sort out opened and damaged mussels.
2
Heat the oil in a very large wide pot. Brown the onions, garlic, carrots and fennel for 2-3 minutes. Season with pepper and a little salt. Pour wine and 1/4 l water, bring to the boil and stir in broth.
3
Add the mussels and cook in a closed pot at high heat for about 10 minutes. Shake the pot from time to time.
4
Drain the mussels, catch the stock and mix with cream, season to taste. Discard closed mussels. Arrange mussels with vegetables and stock. Cut baguette into slices and add.