Leek purée with fried mussels and light mustard sauce
20 min
a seasonal delight
Ingredients
- For the leek purée:
- 500 grams Cêlavíta Multipurpose potatoes
- 200 grams leeks, washed and sliced into rings
- Salt
- Pepper
- 2 tbsp butter
- 7 grams 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 cooking cream
- Salt
- Pepper
- 250 grams mussel meat (cooked, without shell)
- 50 grams flour
- Good splash of sunflower oil
Allergy information
- Mustard
Preparation method
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 until tender. 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, you can make the sauce. Boil the white wine and vegetable stock with half the garlic clove until reduced by 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 until golden brown all around. 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.