Mussels with mustard sauce

Name: mussels with mustard sauce
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: French
Ingredients: 2 kg Mussels; 1 winter carrot (250 g), deleted; 25 g butter; 1 onion shredded; 1 great leeks in thin rings; 2 stems celery in slices; 2 x 2 toes garlic finely chopped; 1 bottle dry white wine 250 ml; 1 cup creme fraiche 125 ml; 3 el Zaanse mustard jar of 335 g; 3 twigs parsley leaf cut

A tasty French recipe. The starter contains the following ingredients: fish, mussels, winter carrots ((250 g), removed), butter, onion (chopped), leeks (in thin rings), celery (slices), garlic (finely chopped), dry white wine ( 250 ml), crème fraîche (125 ml), Zaanse mustard (jar of 335 g) and parsley (leaf finely chopped).

Ingredients

Directions

Rinse the mussels under cold water and remove damaged shells or shells that are open. Cut the carrot into slices.
Heat the butter in a large (mussel) pan and fry the carrot, onion, leek and celery on medium heat 4 minutes. Stir occasionally. Add the garlic for the last 2 minutes. Pour the wine into the pan and cook for 1 min.
Scoop and add the mussels. Put the lid on the pan and steam the mussels 6-8 min. Until they are open. Throw away the mussels that are still closed. Shake the pan occasionally. Spoon the mussels with the vegetables in a large bowl and cover with aluminum foil.
Put the crème fraîche and the mustard in the pan with the cooking liquid of the mussels and cook for 2 minutes. Season with pepper. Pour over the mussels and garnish with the parsley.