Normandy mussels in cream sauce

Wash the mussels and check them. Throw away broken specimens and mussels that do not close after a tap.

Melt butter in a (mussel) pan. Fry the leek soft and glassy. Put the mussels in the pan and add the wine. Bring to the boil and shake the mussels during cooking. The cooking time is about 5 minutes.

When the mussels have opened, pour the cooking liquid through a sieve placed on a saucepan. Keep the mussels warm in the pan, which may be placed on a hot plate.

Stir in the crème fraîche with the cooking liquid. Heat the sauce and season with salt and pepper. Pour this cream sauce over the mussels.

Tasty with boiled potatoes or mashed potatoes and a fresh green salad.