15 min
Bouchot Mussels, Morteau sausage PGI and Isigny crème fraîche PDO
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!
Preparation time
5 min
Ingredients For
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x 1
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6.70 oz
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Preparation
1
Dice the Morteau sausage, chop the white part of the leek (the green parts will work great in another soup recipe).
2
Clean and debeard the Bouchot mussels.
3
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.
4
Stir in the crème fraîche and season with black pepper.
5
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.
© Jaja Food Studio
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