Mussels with bacon and white Entre-Deux Mers Main course

Préparation : 35mn
Cuisson : 40mn

Ingrédients (Pour 4 personnes)

• 2 l of mussels
• 2 slices of smoked bacon
• 3 onions
• 15 cl of dry white wine
• 30 g of sour cream
• 1 bouquet garni
• salt and pepper

Recette

1. Clean the mussels and scrape them under cold water, then put them in a casserole over high heat until they open up.
2. Peel and cut the onions into thin slices, then add them to the mussels with the bouquet garni and the pepper.
3. Sprinkle with white wine and let them cook for 10 minutes while stirring continuously.
4. Take the mussels from the casserole, then filter the broth and add it to the .
5. Open the mussels and remove any empty shells.
6. Then cut the bacon into large chunks, fry and brown them in a non-stick pan without adding any fat.
7. Next, put the mussels back into the casserole.
8. Filter the sauce and pour it over the mussels.
9. Finally, add the browned, diced bacon and leave to simmer over low heat, stirring regularly and gently.
10. Add salt and pepper if necessary, then serve immediately.