• 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