Mussels with horseradish dip

Name: mussels with horseradish dip
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 cup creme fraiche 125 ml; 1 el finely grated horseradish jar of 140 g; 2 kg fresh Zeeland mussels rinsed off; 2 el olive oil; 1 toe garlic finely chopped; 1 leeks in rings; 250 ml dry white wine; tray fresh dill a 15 g

A tasty recipe. The main course contains the following ingredients: fish, crème fraîche (125 ml), finely grated horseradish (jar 140 g), fresh mussels from Zeeland (rinsed), olive oil, garlic (finely chopped), leeks (in rings), dry white wine and fresh dill (a 15 g).

Ingredients

Directions

Stir in the crème fraiche with the horseradish. Season with salt and pepper.
Check the mussels according to the instructions on the package. Remove open or damaged shells. Heat the oil in a large frying pan and fry the garlic for 1 min. Add the mussels, the leeks, the wine, half of the dill and salt and pepper to taste.
Scoop, put the lid on the pan and steam the mussels in low heat for 5-8 minutes. Remove the closed shells. Cut the rest of the dill finely. Sprinkle with the mussels and add some pepper. Serve with the horseradish dip.