- 80 g Butter
- 2400 g Mussels
- 80 g Onions
- 160 g Carrots
- 160 g Celeriac
- 160 g Leeks
- 20 g Garlic
- 400 ml White wine
- 80 g Beurre manié
- 80 ml Cream
- 20 g Parsley
Brush the mussels, debeard them and rinse with cold water- through away mussels which are wide open or damaged.
Prepare all vegetables and cut juliennes
Wash and chop parsley
Place a bowl in a warm spot
Heat up butter and lightly sautée onions, garlic and the juliennes then add white wine
Add in all mussels and cook them until they are all open, then take them out into the warm bowl and leave it covered in a warm place
Reduce the Mussel juice and thicken slightly with beurre manié, season to taste
Add cream and chopped parsley
Fill mussels into serving dishes and pour the sauce over