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Mussels in white wine sauce

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Ingredients for 3 servings:

  • 3 kg mussels
  • 4 tbsp olive oil
  • 4 garlic cloves
  • 1 large onion(s)
  • 4 tomatoes
  • 3 bay leaves
  • 300 ml white wine
  • 300 ml vegetable stock
  • 1 stalk(s) leek
  • 2 carrots
  • salt and pepper
  • 1 bunch parsley, flat

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash and clean the mussels, removing any damaged or open ones. Clean the vegetables, peel the onion and garlic, and chop everything very finely. Heat the olive oil in a pan. Sauté the diced vegetables, garlic, onion, and bay leaves. Add the vegetable stock, tomatoes, and white wine. Season with salt and pepper and simmer uncovered for 10 minutes. Add the mussels to the stock, cover, and cook over high heat for about 10 minutes. Shake the pot with the mussels vigorously every now and then. Wash and chop the parsley, then sprinkle it over the mussels. Serve immediately with the stock. Serve with baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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