Steamed Mussels with Bacon
8,3 / 10
Cannot be frozen
Sort the mussels and throw away any that are open already. Scrub the mussels under running water and remove the beards.
Peel and chop the onions. Peel the carrots, trim the leek and wash and finely dice both. Wash the parsley, shake dry and chop.
Wash the potatoes and cook in plenty of salted water for 25-30 minutes. Fry the bacon in a dry frying pan.
Heat the butter in a large pan and sweat first the onions and then the rest of the vegetables. Stir in half of the parsley, 350 ml water and the wine. Season with salt and pepper and bring to the boil. Put the mussels into the pan, cover and cook over a high heat for about 8 minutes, shaking the pan from time to time. Add the potatoes, bacon and the remaining parsley. Ladle into bowls and serve with baguette.