Mussels in vegetable white wine sauce

Ingredients for 4 servings:

• 1 kg mussels
• ½ piece(s) celery
• 2 carrots
• 1 stalk(s) leek
• 2 onions
• 5 cloves garlic
• 500 ml white wine
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tsp pepper
• 2 tbsp sugar
• 2 bay leaves
• Fresh parsley, chopped, for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the mussels and discard any that are wide open and/or damaged. Cut the soup vegetables, onions, and garlic into very small cubes, and slice the leek very thinly. Sauté the onions and garlic in hot oil. Add the chopped vegetables and bay leaves. Lightly caramelize with sugar. Cook until halfway through. Deglaze with white wine and cook until cooked through (test for bite; if you like them slightly crunchy, adjust the temperature accordingly). Season the vegetable stock with salt and pepper. Add the mussels and cook with the lid closed until all have opened. If any do not open after 5 to 10 minutes, discard them and leave to rest. Sprinkle with finely chopped fresh parsley. Serving note: Serve with fresh lemon. The mussels go well with fresh white bread with garlic butter and fine sea salt flakes. You can find the video recipe on my blog www.die-frau-am-grill.de: https://die-frau-am-grill.de/muscheln-in-gemueseweissweinsauce-aus-dem-dutch-oven/ or on my YouTube channel “Die Frau am Grill”: https://youtu.be/hsUfo7RFJ1A