Mussels in wine stock

Name: Mussels in wine stock
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 kg Mussels; 2 Onions; 2 Garlic cloves; 250 g Carrots; 1 (250 g) Stalk leek (leek); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Peppercorns; 2 Bay leaves; 750 ml dry white wine

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 kg Mussels
2 Onions
2 Garlic cloves
250 g Carrots
1 (250 g) Stalk leek (leek)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Peppercorns
2 Bay leaves
750 ml dry white wine

Directions

1
Read the mussels carefully and throw away all opened mussels. Brush the mussels thoroughly under running water and remove the "beards". Drain the mussels. Peel and halve the onions and cut into strips. Peel garlic and dice finely. Peel and wash the carrots and cut them into sticks. Clean, wash and cut leek into fine strips
2
Heat the oil in a pot. Fry onions, garlic, carrots and leek in it until transparent. Season with salt and pepper. Add peppercorns and laurel.
3
Add white wine and bring to the boil. Add mussels and cook covered over low heat for 8-10 minutes. Arrange mussels with stock (throw away the unopened mussels). Delicious with baguette bread