Dutch mussels with bacon

Ingredients

• 2 cloves of garlic
• 100 g bacon (in strips)
• 4 kg of mussels
• 50 g butter
• 700 g of soup vegetables
• 2½ el Euroma Hollandse mossel en vis
• 250 ml of dry white wine
• 150 ml of yogurt
• 3 el mayonaise
• 1 baguette

Peparation

1. Finely chop the garlic and chop the bacon into pieces. Rinse the mussels in plenty of cold water. Remove the mussels that are broken or left open when tapping on it. Keep the mussels in water.
2. Heat butter in 2 large pans and divide the bacon, soup vegetables, garlic, 2 el 'Hollandse mossel en vis' spices, pepper and salt over the pans. Fry for 5 min. on medium fire. Divide the wine over the 2 pans and bring to the boil.
3. Divide the mussels over the pans and bake with the lid on the pans for about 8 minutes. Shake the pan regularly.
4. Meanwhile, make the yoghurt sauce. Mix the yoghurt, mayonnaise and the rest of the 'Hollandse mossel- en vis' spices. Season with salt and pepper. Cut the baguette into slices.
5. Take the pans from the stove and remove the dense mussels. Serve the mussels in the pan with bread and yogurt sauce.