Classic mussels in white wine stock

Name: Classic mussels in white wine stock
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 kg Mussels; 2 Carrots; 1/2 (approx. 500 g) medium-sized celery root; 1 (approx. 200 g) Stalk leek (leek); 1 collar Parsley; 4 Onions; 2 TABLESPOONS Butter or Magarine; 2 Bay leaves; 500 ml White wine; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 kg Mussels
2 Carrots
1/2 (approx. 500 g) medium-sized celery root
1 (approx. 200 g) Stalk leek (leek)
1 collar Parsley
4 Onions
2 TABLESPOONS Butter or Magarine
2 Bay leaves
500 ml White wine
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Clean, wash and drain the mussels. Clean, peel, wash and cut carrots and celery into thin strips. Leek clean, wash and cut into rings of about 1 cm width. Wash parsley and shake dry.
2
Pluck off leaves and chop finely. Peel and halve the onion and cut into thin strips.
3
Heat the fat in a large pot or frying pan and sauté the vegetables and bay leaf until the onions are translucent. Add mussels and steam for about 3 minutes, deglaze with wine.
4
Cover the mussels and simmer for about 5 minutes until almost all the mussels are open. Stir from time to time. Add cream and parsley to the pot, except for some garnish. Bring to the boil and season the stock with salt, pepper and sugar.
5
Arrange mussels.