Mussel Saganaki

Ingredients for 2 servings:

• 1 kg mussels
• 1 onion(s)
• some olive oil for frying
• 1 dl white wine
• 0.3 cup(s) olive oil
• 0.3 cup(s) lemon juice, freshly squeezed
• 3 tbsp mustard, mild
• Salt

Instructions

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

Wash the mussels until the water runs clear and remove any remaining “beard residue.” Discard any mussels that have opened immediately! Dice the onion into small cubes and fry them in olive oil in a large pot. Deglaze the onions with the white wine and add the mussels. Let the mussels simmer over high heat for about 3 minutes until they open. Discard any mussels that don’t open during cooking! Now, in a 0.2 l glass jar, mix the olive oil with the lemon juice and mustard. Add this mixture to the mussels and mix well. Let the mussels simmer for another 3-5 minutes until the liquid has reduced slightly, then add a small pinch of salt. Fresh baguette or rice is recommended as a side dish.