Firstly, remove the beard from the mussels and then wash them with a brush under cold running water.
Remember not to use the broken mussels. If you find any open mussels, tap them a few times to see if they close again. If they do, they are good to use. If they stay open, throw them out. Put the cleaned mussels to one side.
Next, begin cooking the sauce. Pour a fairly generous amount of olive oil into a big saucepan. Add the carrots and parsnips, sauté them and let them sweat.
Then add the diced onion and garlic. Leave the vegetables to soften and in the meantime, take a small saucepan and add the cream and cognac. Let it simmer and reduce on a low heat.
Next, add ½ bottle of dry white wine over the vegetables, season with salt, sugar and black pepper. When the white wine sauce starts to boil, add the mussels and put a lid on the pan. Shake the pan gently and cook on a high heat for 3-4 minutes until the mussels open.
Next, pour the reduced cream over the mussels and shake the pan again so that all the flavors combine. Then, add the roughly chopped scallions, dill and parsley.
Finally, garnish with the crayfish tails and serve.