Ragout of mussels

Rinse the mussels in plenty of cold water. Remove the broken shells and the shells that are open. Heat 15 g butter in a large pan and fry the vegetables for 2 min. Turn the heat up high and add the mussels and wine. Cook the mussels with the lid on the pan in 6 minutes until done. Shake the pan regularly, then all the mussels are cooked at the same time. Drain and collect the cooking liquid. Remove damaged and unopened shells. Allow the mussels to cool and remove them from the shell. Keep a few mussels in the shell for garnishing.

Heat the pie-fryers according to the instructions on the package. Melt the rest of the butter in a pan and add the flour. Stir well together with a whisk or wooden spoon and let this mixture (roux) cook gently on low heat for 5 minutes. Pour 500 ml of cooking liquid and the cream into the roux and bring to the boil while stirring. Let bind on low heat. Add the mussels and chopped dill and season with pepper and little salt.

Serve the ragout in the containers. Garnish with some mussels in the shell and a sprig of dill.