Morteau sausage moules
15 min
Average: 3.5 (2 votes)

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

  • Morteau sausage
    Saucisse de Morteau PGI
  • Moules
    Bouchot Mussels
  • x 1
  • Creme fraiche in a bowl
    Isigny Crème Fraîche & Bresse Crème Fraîche PDO
  • 6.70 oz



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. 

© Jaja Food Studio

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