It is obvious that shellfish recipes that originate on islands are among the very best. Because fishermen know how to prepare their catches the tastiest. for example, according to this recipe Corsican fishermen.
Carefully brush the mussels under cold water. Remove the threads. Sort open mussels as usual.
For the meat juice, remove the skin from the onion, chop. In a saucepan, add wine and a quart of water and bring to a boil. Add mussels and make 15 min with lid closed. Shake the pot from time to time.
In the meantime, for the sauce, clean, rinse and drain the leeks and fennel bulbs. Cut vegetables into 3 mm thick, 2 cm long strips. Heat butter in a saucepan. Steam vegetables in it for 20 min until soft.
Remove mussels from broth with a slotted spoon and keep warm. Pour the stock over the vegetables and let it boil. Mix maizena (cornstarch) with a little water until smooth. Thicken the sauce with it. Let it boil up once. Stir in sour cream. Season with a little salt and a lot of paprika. Remove the mussel meat from the shells, remove the shells and arrange on a heated plate. Pour with hot sauce and bring to table on the spot.
Serving: Fresh white bread, as a drink a red Bordeaux.
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