Mussels in fresh chives and white wine cream, potatoes and sour cream

Preparation time: 30 min

• Prep

  Clean the mussels with cold water and brush them if needed.

  Clean the potatoes.

   Finely chop the chives.

  Season the sour cream with salt and pepper.

• Mussels

  In a pot, brown the shallots with a knob of butter for 2 minutes. Pour the white wine and bring to a boil.

  Add the mussels when boiling and let cook at hight heat for 5 minutes. Mussels should open. Throw away those that are still closed.

  Brown the bacon cubes in a pan.

  Make a kneaded butter (butter and flour)

  Remove the mussels from the pot but keep the juice. Add some kneaded butter to thicken the sauce. Mix well and lower the heat. Add the cream and the mussels. Add teh chives before serving.

• Potatoes

  In a large pot of cold salted water, bring the potatoes to a boil. Remove when cooked. Peel before serving, slice in big chunks and put in a bowl. Add the sour cream. Sprinkle with chives and season with fresh pepper.