Mussels in white wine, Ligurian style

Ingredients for 2 servings:

• 2 kg mussels
• 1 bottle of dry white wine, Italian
• 5 cloves garlic
• 1 stalk(s) Celery
• 1 stalk(s) leek
• 2 carrots
• 1 large onion(s)
• 2 tbsp butter
• 1 bay leaf

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Clean the mussels thoroughly and rinse under running water. Peel and finely chop the onion and garlic. Trim, wash, and slice the carrots, leeks, and celery. Heat the butter in a large pot and sauté the finely chopped vegetables. Add the bay leaf and deglaze with the white wine (we always use “Orvieto Classico” as the white wine because I think it pairs best with the mussels). Bring the broth back to a boil, add the mussels to the pot, cover, and cook for about 15 minutes. The mussel shells will have opened during cooking. Do not eat mussels that are still closed! Tip: Serve with fresh baguette.