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Shellfish Stew

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Shellfish Stew

The perfect shellfish stew recipe with a picture and simple step-by-step instructions.

  • 2 kg Mussels
  • 2 Big carrots
  • 0,5 Small celery
  • 1 pole Leek
  • 3 Medium-Sized onions
  • 1 Bay leaf
  • 0,25 liter White wine
  • 3 tbsp Oil
  • 0,25 liter Water
  • Salt, pepper from the mill
  1. Wash the mussels very well, if necessary, clean the soup greens, wash and dice very finely. Peel the onions and cut into rings. Sauté both in the oil in a large saucepan, add the bay leaf and pepper, stir in well. Now with the white wine Deglaze with water, simmer the stock for 6-10 minutes and season with a little salt.
  1. Put the mussels in. Cover and let simmer for about 10 minutes. Shake the pot several times. Arrange the mussels and stock on preheated plates. There was of course black bread with butter.
Dinner
European
shellfish stew

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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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