Mussel recipe from Soulac-sur-Mer

Ingredients for 2 servings:

• 2 kg mussels
• 1 bunch of soup vegetables
• 0.7 liters of dry white wine
• 3 m.-sized onion(s)
• 1 lemon(s)
• 5 cloves garlic
• 200 ml cream
• salt and pepper
• nutmeg
• e.g. baguette(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean, peel, and chop the vegetables. Peel and slice the onions. Make a stock from the wine, onions, garlic, vegetables, and lemon juice and simmer in a large pot for 10 minutes. Add the rinsed mussels to the stock and cook for 5 minutes. Drain the stock and simmer in a smaller pot for another 5 minutes. Remove the stock from the heat. Add the cream and season with salt, pepper, and nutmeg. Return the cream and stock to the mussels and serve with baguette.