Bouchot mussels à la crème, but not as you know them. With Morteau sausage PGI chopped in small cubes, the delicious traditional sausage from the Franche-Comté region brings a welcome smoky touch to this French staple recipe. Don’t forget the French fries on the side!
Dice the Morteau sausage, chop the white part of the leek (the green parts will work great in another soup recipe).
Clean and debeard the Bouchot mussels.
In a large pot on medium heat, fry the Morteau sausage for 4 minutes, add the chopped leek whites and cook for another 3 minutes.
Deglaze with white wine.
Stir in the crème fraîche and season with black pepper.
Add the mussels and stir, then cover with the lid and cook for a few minutes. As soon as it boils, stir again well, cover and cook for another minute - the mussels shells should have all opened by now.
Serve hot, with French fries on the side.