15 min

Bouchot Mussels, Morteau Sausage PGI and Isigny Crème Fraîche PDO

Name: Bouchot Mussels, Morteau Sausage PGI and Isigny Crème Fraîche PDO
Prep time: 5 min
Cook time: 10 min
Yield: 4
Ingredients: x 0.50 Saucisse de Morteau PGI; 1.00 kg Bouchot Mussels; x 1.00 Leek, whites chopped; 200.00 ml Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 20.00 cl White wine; Freshly ground black pepper

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!

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Temps de préparation

5 min

Ingrédients Pour

Comfort food

Saucisse de Morteau PGI

x 0.50 Voir la fiche
Fruits de mer

Moules de Bouchot

1 kg Voir la fiche
Leek, whites chopped x 1
Crème Fraîche d'Isigny & Crème Fraîche de Bresse AOP

200 ml Voir la fiche
White wine 20 cl
Freshly ground black pepper

Où trouver nos produits

Préparation

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.