Brush mussels heartily under cold water, remove threads. Do not use mussels that have already been opened. For the broth, dice onions, bring to a boil in a saucepan with wine and water. Add the mussels and cook for 15 minutes on 1 or automatic heat 4 to 5 in a closed saucepan. Stir the mussels once during this time.
Remove the mussels from the broth with a slotted spoon and keep warm.
For the sauce, cut the cleaned vegetables into 3 mm thick and 2 cm long strips, melt the butter in a saucepan, sauté the vegetables on 2 or possibly automatic heat 4 to 5 while stirring. Pour the mussel stock over the vegetables, let it boil, thicken with stirred cornflour, let the sauce boil on the switched off heat, mix in sour cream or crème fraiche or possibly crème fraîche, season with salt and paprika.
Remove the mussel meat from the shells, arrange on a heated plate, pour hot sauce over it and serve on the spot.
Serve with fresh baguette.
60 min.
from Hamburgische Elektrizitätswerke Ag
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