Mussels with vegetable and white wine broth

Ingredients for 2 servings:

• 1 kg mussels
• 1 large carrot(s) , or two small ones
• 2 Hungarian bell peppers (can be replaced by 1 pointed pepper and 1 fresh chili)
• 4 stalk(s) Celery
• 2 cloves garlic
• 1 onion(s)
• 1 stalk(s) leek
• 250 ml white wine
• 3 tbsp olive oil (herb oil)
• 2 tbsp cream cheese
• some butter
• Salt
• Black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

taste good with homemade naan bread

Place the mussels in a large sieve and rinse with cold water. Some people brush the mussels, but this is up to each individual. Chop the vegetables; I recommend chopping the carrots relatively finely due to the short cooking time. Please use fresh Hungarian paprika or a fresh chili pepper; these should not be too hot, as cooking in liquid will make the dish too spicy. The dish should only have a slightly spicy note. First halve the onion, then quarter and slice. Chop the remaining vegetables. Add a little olive oil (I use a homemade herb oil) to a sufficiently large pot. Add all the vegetables to the pot and sauté for one to two minutes, season with a good pinch of salt and freshly ground black pepper. Then add the mussels over high heat and cook with the lid closed for 4 minutes. By now, all the mussels should have opened. Add the white wine and cook over high heat with the lid open for another 5 minutes, stirring gently occasionally. Finally, stir the cream cheese into the broth, adding a small knob of butter if desired. Tip: There’s plenty of flexibility with the vegetables; you can’t go wrong with this dish. Celery isn’t everyone’s cup of tea, but it adds a nice flavor to the broth that makes up the dish. I serve it with homemade naan bread, which is baked in a pan. Recipes can be found in the database.