Mussels in white wine stock

Name: Mussels in white wine stock
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 kg Mussels; 2 medium-sized onions; 1–2 Garlic cloves; 4 medium-sized carrots; 1 Stalk leek (leek); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 0?a dry white wine; 1 TEASPOON Peppercorns; 2 Bay leaves

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 kg Mussels
2 medium-sized onions
1–2 Garlic cloves
4 medium-sized carrots
1 Stalk leek (leek)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
0?a dry white wine
1 TEASPOON Peppercorns
2 Bay leaves

Directions

1
Prepare mussels. Peel and halve the onions and cut into strips. Peel garlic and chop finely. Peel and wash carrots and cut them into sticks. Clean, wash and cut leek into fine strips.
2
Heat the oil in a large pot. Brown onions, garlic, carrots and leek in it. Season with salt and pepper. Add wine, peppercorns and bay leaf and bring to the boil. Add mussels.
3
Bring to the boil again, cover and cook over a low heat for 8-10 minutes until the mussels open. Shake the pot from time to time. Arrange mussels with stock. Baguette tastes good with it.
4
Drink tip: dry white wine, e.g. a Riesling.