Mussels in curry cream

Ingredients for 2 servings:

• 2 kg mussels
• 4 carrots
• 2 parsley roots
• 2 onions
• 2 stalk(s) leeks
• ½ bunch parsley
• 2 bay leaves
• ¼ liter white wine, dry
• 60 g butter
• 1 cup crème fraîche
• 1 tbsp curry powder, very good

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

also perfect for leftover mussels

Rinse the mussels thoroughly in plenty of cold water in the sink, removing any beards and barnacles. Discard any damaged or completely open mussels. Change the water frequently until the water runs clear. Choose a sufficiently large pot, as the mussels will open during cooking and need space. If necessary, cook the mussels in two batches. Peel the carrots, parsley roots, and onions, and cut them into thin strips about 5 cm long. Halve the leeks lengthwise and also cut them into thin strips. Heat butter in the pot and sauté half of the chopped vegetables. Add the bay leaves, parsley, wine, and 1/4 liter of water. Season with pepper, salt, and sugar. Simmer gently in the covered pot for 10 minutes. Increase the heat to the highest setting; the liquid should be bubbling. Add the mussels to the pot and cover. Once the liquid is boiling, the mussels will open and will be cooked in 1-2 minutes at most. Remove the mussels from the pot and remove the meat from the shells. Pour the liquid through a sieve into a bowl. Sauté the remaining half of the vegetables in a saucepan with butter. Add the liquid and simmer uncovered for 5 minutes. Add the crème fraîche, season with salt and pepper, and stir in the curry powder. Finally, add the mussel meat and heat everything back up to a nice heat. Baguette goes very well with this.