Mussel Ragout with Leek and Saffron

Clean and rinse the leek and cut only the white and light green parts into fine rings. Peel and dice the onion and garlic.

Heat butter in a frying pan. Sauté onions, garlic & leeks in it. Deglaze with veal stock and whipping cream, steam with lid on for approx. 5 min. Season with salt & sugar, pepper, juice of one lemon and lemon zest.

Coarsely chop the pistachio kernels. Cut the chives into rolls. Pour the mussels into a colander, rinse with cold water and drain.

Bind the vegetables with the sauce binder. Add the mussels, pistachios and chives and simmer briefly.

Serve with long-grain rice and a dry rose as a beverage.

If you are in the mood and have time, you can prepare this dish with fresh mussels.

Our tip: Always use fresh chives if possible!

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