Mussels with cream and chili

Ingredients for 2 servings:

• 2 kg mussels
• 3 tbsp olive oil
• 100 ml cream
• 20 ml white wine
• 1 onion(s)
• 1 carrot(s)
• ½ bulb(s) of fennel
• 4 cloves garlic
• 1 chili pepper(s)
• 1 bunch of parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 22 minutes

Clean the mussels and remove the beards. Discard any mussels that are open! Roughly chop the vegetables. Just crush the garlic. Heat the olive oil in a pan and sauté the vegetables and garlic for a few minutes, then deglaze with white wine. Bring to a boil, then deglaze with cream. Bring back to a boil, then add the mussels. Wait until steam comes between the pot and the lid. Then shake. Repeat all this (about 5-7 minutes) until the mussels open. Do not cook any longer, or you’ll be eating rubber. Sieve the contents of the pot and check the mussels. Discard any mussels that are now closed! Pour some of the liquid and the mussels into a plate and serve with baguette.