Mussels in white wine cream

Name: Mussels in white wine cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Leek (leek; only the light part); 2 Shallots; 1 Stalk parsley; 2 stem(s) Thyme; 2 kg Mussels; 10 g Butter or margarine; 200 ml dry white wine; 1 collar Chives; 150 g Whipped cream; 1 TEASPOON Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 Leek (leek; only the light part)
2 Shallots
1 Stalk parsley
2 stem(s) Thyme
2 kg Mussels
10 g Butter or margarine
200 ml dry white wine
1 collar Chives
150 g Whipped cream
1 TEASPOON Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the leek and cut into thin rings. Peel and chop the shallots. Wash parsley and thyme and shake dry. Wash and clean the mussels
2
Heat the fat in a saucepan. Sauté the leek and shallots for about 4 minutes. Add mussels, thyme and parsley, deglaze with wine and about 100 ml water. Cover and simmer for about 8 minutes until the mussels have opened. Pour the mussels into a sieve and collect the stock. Discard unopened mussels. Remove herb stalks. Keep mussels and vegetables warm
3
Wash the chives, shake dry and cut into small rolls, except for about the upper third for garnishing. Bring the cooking stock and cream to the boil in a saucepan. Stir starch and 2 tbsp. water until smooth, thicken sauce with it. Let sauce simmer for 2-3 minutes, season with salt and pepper. Add chive rolls. Arrange mussels on plates and pour the sauce over them. Garnish with chives