Mussels à la CADAC Safari Chef

Ingredients for 2 servings:

• 500 g mussels
• 2 carrots
• 1 bulb(s) garlic
• 1 stalk(s) leek
• 200 ml wine (rosé or white wine)
• 3 tbsp olive oil
• 1 onion(s)
• 70 ml water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Mussels from the gas grill … simply simple, simply delicious

Clean the mussels; I always remove the green part, which is visible on the outside. If you pull it up towards the pointed side, it’s quite easy. Cut the carrots into sticks and the leek into rings. Dice the garlic and onion. Select the wok function on the gas grill and set the gas control to the highest setting. Immediately add the oil and onions, and when the onions are translucent, add the garlic, carrot sticks, and leek rings. Then add the mussels to the wok. Stir vigorously 3-4 times, add the wine, bring to a boil once, and pour in the water (I’ve always omitted the water so far – but the stock then becomes quite strong. It’s best to taste the stock briefly before serving). Serve in the wok pan. We served it with baguette, as we tried it in the South of France, hence the rosé. You can add herbs if desired, but I personally find it too overpowering for the mussels.