Mussels with Herbs and XO Cognac

Clams and cognac are an unusual combination. Using local crème fraîche, probably the best I have ever tasted, this dish turned out to be really yummy!

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

1 net small mussels (approx. 2 lbs.)

1 ¼ cup dry white wine

¾ cup crème fraiche

2 ½-3 fl. oz. XO Cognac

3-4 cloves of garlic

2 shallots

1 bunch of roughly picked parsley and/or tarragon

1-2 tbs. butter

Sea ​​salt

Freshly ground black pepper

Sourdough bread

PREPARATION:

• Rinse and scrub the mussels. Discard the mussels that do not close when you tap them.

• Slice the garlic and chop the shallots. Sauté the onion and mussels in butter in a large pot. Add the wine and let the mussels cook under lid for about 2-3 minutes on high heat. Shake the pot a few times during cooking so that all the mussels open.

• Add the crème fraîche and XO Cognac and bring it to a boil again. Season the sauce with chopped herbs, salt and pepper.

• Serve the mussels in deep bowls with hearty sourdough bread.