Mussels in Seafood Sauce with Asparagus

I saw a photo on Pinterest, but no recipe.

I made a scrumpious sauce and cooked the asparagus and later the mussels in it.

If you look for a very easy meal, just cut up some bread and toast it in a pan in some oil and butter and dunk that in the sauce.

Ingredients:

300 g green asparagus, 400 ml water, 200 ml double cream, 1 pot of crustacean base, 200 g mussels defrosted

1 red bell pepper, 1 spring onion, 1 tsp olive oil, salt and pepper, cayenne

Chop bell pepper and onion in rough chunks and saute them in oil for 5 min, season and adf the water. Cook for 8 min. Pour into a blender and blitz it fine. Use a fine mash sieve and press it through back into the pot.

Add cream and crustaceam stock and bring to a boil. Add thin green asparagus and cook until tender, add defrosted mussels and let them just heat up. Do not cook them.

Brown some bread cubes in oil and butter

 and season them with pepper.