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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Preparation time

5 min

Ingredients For

Comfort food

Saucisse de Morteau PGI

x 0.50 See the article
Seafood

Bouchot Mussels

35 oz See the article
Leek, whites chopped x 1
Isigny Crème Fraîche & Bresse Crème Fraîche PDO

6.70 oz See the article
White wine 6.70 oz
Freshly ground black pepper

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Preparation

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.