mussels with sour cream and bacon

Preparing the ingredients. Clean all the vegetables. Cut the white and green of a few pieces of leek diagonally into thick rings. Remove the leaves from a few stalks of green celery and cut the stalks into slices. Cut a yellow onion into slices. Peel half a bulb of garlic cloves and press them through a garlic press. Peel a few carrots and cut them diagonally into slices. Cut spring onions into pieces about three centimetres long. Wash and clean the mussels. Fry in a dry pan a few finely chopped bacon slices until crispy.

Preparation. Let a large knob of butter bubble in a cooking pot. Put in all the prepared vegetables, including the celery leaves, and stew them under a lid for about five minutes until tender. Stir occasionally. Pour a glass of white wine into the pot and add a few tablespoons of mussel spice mix. Stir and let it simmer for another minute. Increase the heat under the pot and add the mussels. Stir with a skimmer so that the vegetables are mixed well with the mussels. Close the lid and leave to cook for about five minutes until the lid begins to rattle from the escaping vapour. Spoon over and check whether the mussels have opened sufficiently. Add a full pot of sour cream to the mussel preparation, that is about 200 ml. On the plate. Fill deep plates with mussels and vegetables using a skimmer and pour a ladle of sauce over them. Finish with a handful of bacon and some freshly chopped celery greens.