Leek purée with fried mussels and light mustard sauce
Want to put a tasty dish on the table quickly? Then these delicious mussels in a homemade sauce are perfect! Finish it off with a healthy leek puree with crumbly potatoes.
Ingredients:
For the leek puree:
- 500 g CêlaVíta Floury Potatoes
- 200 g leeks, washed and sliced into rings
- Salt and pepper, to taste
- 2 tbsp butter
- 7 g fresh dill, finely chopped
For the mustard sauce:
- 100 ml white wine
- 100 ml vegetable stock (from a cube)
- ½ clove of garlic
- 1-2 tsp mustard, to taste
- 100 ml of cooking cream
- Salt and pepper, to taste
Mussels:
- 250 g mussel meat (cooked, without shell)
- 50 g flour
- Good splash of sunflower oil
Extra needed:
Kitchen paper
Preparation
Step 1:
Put the potatoes in a pan with plenty of water. Put the pan on the heat and bring the water to a boil. Add the leek rings as soon as the water boils. Then cook the potatoes for 8 to 10 minutes. When the potatoes are done, you can drain them and let them steam dry. Mash the potatoes and leeks and mix in salt, pepper and butter to taste. Finally, mix the chopped dill into the mash.
Step 2:
While the potatoes are cooking, the sauce can be made. Boil the white wine and vegetable stock with half the garlic clove until about half. Then add the mustard and cooking cream. Warm this through briefly; the sauce should not boil. Season the sauce with salt and pepper.
Step 3:
Roll the mussels through the flour. Heat a large frying pan with a generous splash of sunflower oil. When the oil is hot, fry the mussels all around until golden brown. When the mussels are fried golden brown, spoon them onto a plate with some kitchen paper to drain the mussels.
Serve the leek puree with the fried mussels and mustard sauce.
