Mussels with Leek, Apple and Dill in Cream Broth

Juicy mussels simmer in a creamy broth of leek, apple and fresh dill. Crusty ciabatta goes well with it for mopping up the broth.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 800 g Mussels
• 2 Stück Leek stalk
• 1 Stück Tart apple
• 1 Stück Shallot
• 1 Stück Garlic clove
• 1 EL Olive oil
• 150 ml Dry white wine
• 125 ml Cream
• 0.5 Stück Lemon, juice
• 1 Bund Dill
• 100 g Ciabatta
• Salt
• Pepper

Method

1. Scrub the mussels thoroughly under cold running water and remove the beards. Discard any open mussels that do not close after being tapped briefly.
2. Trim the leek, halve lengthways, wash and cut into fine rings. Finely dice the shallot and garlic. Peel, core and cut the apple into small cubes.
3. Heat the olive oil in a large pot with a lid. Sweat the shallot and garlic until translucent, then add the leek and apple and let them sweat for about 3 minutes.
4. Deglaze with the white wine, bring to a boil and stir in the cream. Let the broth simmer briefly until slightly thickened, and season with salt, pepper and a little lemon juice.
5. Add the mussels to the pot, cover and cook over medium to high heat for about 5 to 7 minutes, until the shells have opened. Discard any mussels that remain closed.
6. Wash the dill, finely chop half of it and stir it in. Set the rest aside for garnishing.
7. Cut the ciabatta into slices and toast in the oven or in a pan until golden brown.
8. Serve the mussels with the broth in preheated bowls, sprinkle with the remaining dill and serve with the ciabatta.