Bouchot Mussels, Morteau sausage PGI and Isigny crème fraîche PDO
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 to this French staple recipe. Don’t forget the French fries on the side!
- Servings: 4
Source: Taste France Magazine
Ingredients
- x 0.50 Saucisse de Morteau PGI
- Bouchot Mussels
- x 1.00 Leek, whites chopped
- Isigny Crème Fraîche & Bresse Crème Fraîche PDO
- White wine
- Freshly ground black pepper