Bouchot Mussels, Morteau Sausage PGI and Isigny Crème Fraîche PDO | Taste France Magazine
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...
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Ingredients
- x 0.50 Saucisse de Morteau PGI
- 1 kg Bouchot Mussels
- x 1.00 Leek, whites chopped
- 200 ml Isigny Crème Fraîche & Bresse Crème Fraîche PDO
- 20 cl White wine
- Freshly ground black pepper
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