Mussels in White Wine
Preparation
1. Wash - scrub the mussels under cold water. Through away all broken and open mussels.
2. Stew the cut in small peaces leek, 2 Shallots and the garlic for 3 min in butter.
3. Season with the herbs (Thyme, Rosmary, Tarragon and Bay Leave), Chili Chipotle red and some of the bio lemon peel.
4. Pour in the dry white wine and cook it.
5. Pour in the mussels and cover the pen with a lid. Cook for 5-7 min or until all the mussels are open. In between shake the pan.
6. Give the mussels in deep plates, through away the mussels that are still closed.
7. Pour into the remaining liquid 100 ml Creme Fraiche and season with Salt, Pepper and lemon juice. Bring to a boil.
8. Pour the sauce over the mussels.
9. Serve with white baguette or like the duch with french fries.