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Mussels on a bed of vegetables à la Gabi

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Ingredients for 2 servings:

  • 1 bunch of soup vegetables
  • 2 onions
  • 1 bay leaf
  • 5 peppercorns
  • ¼ liter white wine, dry
  • 3 kg mussels, cleaned

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Slice the vegetables and onions. Cook in white wine with the bay leaf and peppercorns for 5-10 minutes. Then add the mussels, close the lid, and cook for another 10 minutes, shaking the pot occasionally. Serve the mussels and broth in warmed soup bowls. Set aside a second plate for each of the mussels. Serve with buttered brown bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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