For ➍1.5 kg mussels per person
200 g of celery
200 g carrots
2 large onions
2 stalks (white) leek
2 stalks thyme
½ bay leaf
10-20 cl olive oil
cube poultry stock
2 cl white wine
6 cloves garlic
1 handful parsley
2 dl cream
Cut celery,carrots and onions into cubes.
Chop white leek, thyme branches bay leaf fine.
Heat olive oil. Add celery,carrots, onions, white leek, thyme branches bay leaf. Sayté without browning.
Add 1 l of water and a cube of chicken stock. Let it boil until ¾ remains. Add 2 cl white wine.
Mix cloves of garlic, parsley and 1 cup olive oil into a paste.
Throw the mussels in the pan. Add the parsley-garlic paste. Then add 2 dl cream.
Serve with a bread.
Chop white leek, thyme branches bay leaf fine.
Heat olive oil. Add celery,carrots, onions, white leek, thyme branches bay leaf. Sayté without browning.
Add 1 l of water and a cube of chicken stock. Let it boil until ¾ remains. Add 2 cl white wine.
Mix cloves of garlic, parsley and 1 cup olive oil into a paste.
Throw the mussels in the pan. Add the parsley-garlic paste. Then add 2 dl cream.
Serve with a bread.
Along the French Atlantic coast, mussels are cultivated on bouchots, wooden stakes, rather than on the sandy sea-bottom. Altough it is the same variety as in Zeeland, they contain no sand, and are generally a little bit smaller than their Dutch family.
