Mouclade Des Boucholeurs – Farmed Mussels with Cream Sauce

Brush the mussels well under running water.

Put the shallots and garlic in a saucepan together with the white wine and butter (1), season heartily with pepper, bring to the boil, then add the mussels and cover. Make a few min, shaking frequently, until the mussels open. Remove from heat.

Strain the clam broth, bubble repeatedly, add the cumin and curry and make 2 min. Knead the flour with the butter (2), add and stir thoroughly. Remove the Reindl from the heat, add the boiling milk and then the sour cream and strain everything together.

Remove one half of the shells from the mussels, pour the sauce over them and serve.

Serve with: white wine, white bread

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