Mussels Jela

Ingredients for 1 servings:

• 1 kg mussels
• 1 package of soup vegetables
• 1 large onion(s)
• 1 garlic clove(s)
• 1 bottle of white wine
• 1 m.-sized baguette(s)
• 1 cup vegetable broth, approx. 250 ml
• 1 bay leaf
• 1 bunch of parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 38 minutes

Place the mussels in a bowl of cold water. Clean the vegetables and cut into small pieces. Peel and finely dice the onion. Peel the garlic and place it in a garlic press. Wash and clean the mussels under cold running water. Only use closed mussels. If necessary, tap two mussels together, as they may then close. Always discard any opened mussels. Set the stovetop to high heat and heat the oil in a large pot. Since the mussels will still open, always use a larger pot than expected. Sauté the vegetables with the onions. Once the onions are translucent, add the garlic and fry briefly. Add the mussels and deglaze everything with the white wine. Add the bay leaf and parsley. Add the broth, if desired (you can use the broth at the end to dip the bread, or pour the broth into ice cube trays and freeze it as stock). Cover the pot and let it simmer for about 5 minutes. Shake the pot occasionally, but don’t open the lid. Serve when all the mussels have opened. Discard any that are still closed.