Mussels with white wine

Name: mussels with white wine
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 2 kg fresh mussels; 6 stem celery; 2 shallot; 1 toe garlic; 25 g salted butter; 250 ml dry white wine; 1 fresh baguette; 200 ml creme fraiche; 20 g fresh flat parsley

Mussels with celery, shallots, garlic, crème fraîche and white wine

Ingredients

Kitchen Stuff

1 mussel or soup pan

Directions

Discard the mussels that stay open when you tap them. Rinse the mussels in cold water and remove the ones that are now open. Leave them in cold water.
Cut the celery into 2 cm curves. Chop the shallots and finely chop the garlic.
Heat the butter in the mussel or soup pan and fry the celery, shallot and garlic for 3 minutes.
Add the wine, pepper and salt if necessary and bring to the boil.
Let the mussels drain. Add the vegetables to the pan and cook with the lid on the pan over a high heat for 8 minutes until done. Shake the pan regularly.
Meanwhile cut the bread into slices.
Scoop the mussels with a slotted spoon from the pan into a bowl, discard the mussels that are not open. Keep covered warm.
Add the crème fraîche to the residual cooking liquid. Bring to the boil and cook for 1 min.
Cut the parsley fine and pour through it. Pour over the mussels with the baguette.