John Myers
Contents
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Ingredients
- 2 Kg Ready-To-Cook mussels
- 1 Bd Soup greens
- 1 Glass Fish stock
- 3 tbsp Vegetable broth powder
- 1 liter Water
- 1 Red Onion
- Vinegar, pepper, sugar, garlic powder, oil
- 300 Ml Dry white wine.
Instructions
- Rinse and clean the mussels again under cold water. Sort out broken and open mussels, refrigerate the mussels, otherwise they will open.
- Cut the onion into rings and sauté in the oil. Sprinkle some sugar on top.
- Dice the celery, peel the carrots and then peel off the peeled carrot with the student in writing, cut the leek into rings and crochet the parsley. Add everything to the sweaty onions, sauté briefly with them.
- Finish with the stock and add the white wine. Now put in the mussels, pour in the liter of water and add the broth and the remaining spices.
- I have it simmering for about 15 minutes, so there is only a wine aroma for me, but most of the alcohol is overcooked. Now taste the broth again.
- Fill into beautiful deep bowls, fresh baguette and a glass of the wine that is also in the brew. I like to drink chardonnay or a fine Riesling.
Nutrition
Serving: 100gCalories: 6kcalCarbohydrates: 0.5gProtein: 0.7gFat: 0.2g
