Mussels in vegetable and wine broth

Ingredients for 3 servings:

• 4 kg mussels
• 1 stalk(s) leek, small
• 2 stalk(s) celery, cut into strips
• 2 carrots, cut into strips
• 2 onions, in rings
• 1 clove(s) garlic, diced
• 1 bunch of flat-leaf parsley
• 4 sprigs of thyme
• 2 tbsp olive oil
• 1 bay leaf
• 750 ml dry white wine
• Salt and pepper, white, from the mill

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Thoroughly brush the mussels under cold water and remove any adhesive threads. Discard any that have already opened! Heat olive oil in a large pot and sauté the prepared vegetables. Add parsley, thyme, and bay leaf, and grind plenty of pepper. Add the mussels, pour in the wine, and cook everything covered, shaking the pot several times, for about 5 minutes, until the mussels open. Discard any mussels that have not opened. Serve the mussels in the broth and garnish with fresh parsley.