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

Gluten free, Vegetables and Fruits, Fish, Seafood & Shellfish


Recipe for 4


2400 Gr
Fresh mussels
4 Unit(s)
Chopped shallot
375 Ml
White wine
500 Ml
35% cooking cream
0.50 Bunch(es)
25 Gr
25 Gr


600 Gr
Yukon gold potatoes
350 Gr
Sour cream
0.50 Bunch(es)
  • Butter
  • Salt and pepper
  • Vegetable oil

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.


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