Mussels in white wine stock

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Brush the mussels under cold running water. They are usually sold cleaned. However, if there are still barnacles on the shell, scrape them off with a small knife.

2. 2

   Now sort the mussels for the first time: Closed mussels can be further processed. Once they are open, tap against the shell or the mussel on a surface. When it closes, continue processing.

3. 3

   Keep it open, be sure to sort it out and throw it away!

4. 4

   At the same time, if present, grasp the beard - these are the adhesive threads with which the mussel clings to rocks etc. - with a knife blade and thumb and pluck off.

5. 5

   Onions peel, halve and in strips cut. Clean or peel and wash the soup greens. Cut leek into rings, carrots and celery into thin sticks. Heat butter in a very large pot.

6. 6

   Brown the onions and vegetables.

7. 7

   Add the mussels and bay leaf, pour on the wine. Put the lid on and bring to the boil over high heat. Then cook over medium heat for about 8 minutes. Shake the pot vigorously from time to time to allow the mussels to mix and open more easily.

8. 8

   In the meantime wash parsley, shake dry, pluck off leaves and chop finely.

9. 9

   Remove mussels and vegetables with a skimmer. Now sort a second time: throw away any mussels that haven't opened. Add cream to the stock, simmer briefly and season to taste with salt, pepper and 1 pinch of sugar.

10. 10

    Pour over the mussels, sprinkle with parsley. Serve with baguette.

Nutrition Facts

KCAL
520 kcal

CARBS
23 g

FATS
17 g

PROTEINS
51 g