Mussels – Breton

Ingredients for 4 servings:

• 2 kg mussels, cleaned and open ones sorted out.
• 2 stalk(s) leeks
• 100 g butter
• 500 g carrot(s)
• 150 ml sweet cream
• 250 ml white wine
• 1 pinch of nutmeg, freshly grated
• Pepper, white from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Slice the leek into thin rings. Slice the carrots into strips and blanch them. Sauté the leek rings in a little wine and butter. Pour in the cream and simmer over low heat. Add the carrots and season with pepper and nutmeg. Bring the remaining white wine to a boil in a wok or deep frying pan, add the mussels, cover, and cook for a few minutes. Once all the mussels have opened, add the sauce and mix well. Serve in deep plates and serve with baguette. Serve with an ice-cold, dry Chardonnay.