Mussels in white wine sauce

Ingredients for 2 servings:

• 1,500 g mussels
• 2 large onions
• 5 carrots
• 2 stalk(s) leeks, large
• 1 bunch of soup vegetables
• some vegetable broth
• 2 bay leaves
• 4 juniper berries
• 350 ml dry white wine
• Salt and pepper, black, from the mill
• olive oil
• 3 garlic cloves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with lots of vegetables

Wash and brush the mussels, discarding any that are open. Store in cold water until ready to use. Finely chop the onion, crush the three cloves of garlic, and sauté in a large pot with 2 tablespoons of olive oil. Add the cleaned and chopped vegetables and soup greens, and continue sautéing until slightly translucent. Now add the drained mussels, toss to coat, and sauté briefly. Add the bay leaves and juniper berries, white wine, and 2 cups of water, add the vegetable stock, cover the pot, and simmer for about 15 minutes, until the mussels are open. Season to taste with freshly ground black pepper. If you’re not afraid of the calories, add a cup of cream for an even more delicious result. Serve with baguette and a good white wine.