Spicy mussel pot

Name: Spicy mussel pot
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 kg Mussels; 2 medium-sized onions; 3 medium-sized carrots; 4-5 Stem(s) Thyme; 3 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/8 l White wine or vegetable broth; 7-10 Tbsp Juice of 1 lemon; 1 collar Parsley; 2 TEASPOONS Flour; 7-10 Tbsp maybe something; 7-10 Tbsp ground saffron

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 kg Mussels
2 medium-sized onions
3 medium-sized carrots
4-5 Stem(s) Thyme
3 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/8 l White wine or vegetable broth
7-10 Tbsp Juice of 1 lemon
1 collar Parsley
2 TEASPOONS Flour
7-10 Tbsp maybe something
7-10 Tbsp ground saffron

Directions

1
Brush the mussels well under cold running water, removing the "beards". Discard open mussels. Peel and chop the onions. Peel, wash and chop the carrots. Wash thyme
2
Heat 2 tablespoons of butter in a saucepan. Brown the onions and carrots in it. Season with salt and pepper. Add thyme, wine, 1/4 l water and lemon juice, bring to the boil. Cover the mussels and cook them for about 10 minutes. Shake pot in between
3
Wash and chop the parsley. Drain the mussels and collect the stock. Throw away closed mussels
4
Sauté the flour in 1 tbsp. hot butter until light yellow. Stir in the mussel stock, bring to the boil and simmer for about 5 minutes. Add saffron and parsley. Season to taste. Arrange mussels with the sauce. Tastes good with fresh white bread
5
Drink: cool white wine