Mussels à la crème

Ingredients for 2 servings:

• 2 kg mussels
• 1 small bunch of carrots
• 1 small parsley root(s)
• 1 small leek(s)
• 1 piece(s) celeriac, approx. 8 x 4 x 1 cm
• 3 sprigs of parsley
• 2 medium-sized garlic cloves
• 1 small onion(s)
• 300 ml dry white wine
• 150 ml water
• 1 tsp, heaped salt
• 1 tsp, levelled black pepper, freshly ground
• 100 ml cream
• 3 tbsp olive oil, refined or sunflower oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Rinse the mussels and debeard them if necessary. Finely slice the vegetables. Quarter and slice the onion. Finely slice the garlic. Heat the oil in a mussel pot or large saucepan with a lid and briefly sauté the onion and garlic. Then sauté the vegetables over a higher heat, stirring occasionally; you don’t want them to brown. Deglaze everything with wine and water, season with salt and pepper, and bring to a boil for about 1 minute. Add the mussels and cover. Cook for a total of about 10 minutes, then reduce the heat to medium after a minute. Once the cooking time is over, pour the cream over the mussels and heat everything up for about 1 minute, seasoning again if desired. The mussels à la crème are ready. Best served with baguette.