Mussel in white wine

Name: Mussel in white wine
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 kg Mussels; 4 Shallots; 3 Garlic cloves; 200 g Carrots; 1 Fennel Tuber; 200 g Celeriac; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 l dry white wine; 1/2 bunch flat leaf parsley; 100 g Fresh cream

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 kg Mussels
4 Shallots
3 Garlic cloves
200 g Carrots
1 Fennel Tuber
200 g Celeriac
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 l dry white wine
1/2 bunch flat leaf parsley
100 g Fresh cream

Directions

1
Clean the mussels and wash them thoroughly. Discard opened mussels. Peel and slice the shallots. Peel and slice the garlic. Peel and wash the carrots.
2
Clean fennel, wash it. Cut carrots and fennel into slices. Peel and wash celery and cut it into leaves (2x2 cm). Heat oil in a pot, fry shallots, garlic, carrots, celery and fennel in it until transparent.
3
Season with salt and pepper. Pour on white wine and 1/2 litre water and bring to the boil. Add mussels and cook in a closed pot at moderate heat for about 8 minutes. In the meantime wash parsley, shake dry, pluck leaves from the stalks and cut into strips.
4
Pour the mussels onto a sieve and collect the stock. Discard unopened mussels. Measure out 500 ml of mussel stock and mix with crème fraîche and add back to the mussels. Sprinkle with parsley.