Creamy chicory with mussels

Name: creamy chicory with mussels
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Dutch
Ingredients: 4 el traditional olive oil; 1 bag potato slices; 4 bush chicory; dl dry white wine; 1 little pot fresh mussels; 4 el creme fraiche

Mussels with crème fraîche with chicory in dry white wine and potato slices

Ingredients

4 el traditional olive oil
1 bag potato slices
4 bush chicory

Dl dry white wine
1 little pot fresh mussels
4 el creme fraiche

Directions

Heat oil in frying pan and fry potato slices in approx. 12 minutes until crispy, shovel regularly. Clean chicory and halve shrubs in length. Put chicory with cutting edge down in pan. Sprinkle with 1/2 teaspoon of salt and pour wine over it.
Cook endive covered in 8 to 10 minutes, turn halfway. Drain mussels. Scoop crème fraîche and mussels with chicory and heat for about 1 minute. Spoon on two plates. Spoon potato slices next to it and sprinkle with salt.