Mussels in white wine
- Preparation time 30 min.
- easy
Preparation
Use only closed mussels, brush them under running water and pluck off the seaweed.
Peel and chop the onions and garlic. Then peel the carrots and cut into small cubes.
Wash and dry the parsley and chop finely.
Heat 3 tbsp oil in a large saucepan, sauté the onions, garlic and carrots. Add the bay leaf and the wine.
Bring everything to the boil.
Season with salt and pepper. Add the mussels to the pot and cover and cook over a high heat for 10-15 minutes. Stir in the parsley.
Serve the mussels with the broth, drizzle with lemon and serve allioli for dipping as well.
Quantity
2-4Ingredients
- 2 kg Mussels
- 1 Bay leaf
- 1 Onion
- 1 Lemon
- 1 Garlic clove
- 2 Carrots
- 1 pinch Parsley
- 2 tbsp Extra virgin olive oil
- 300 ml White wine
- 1 pinch Sea salt
- 1 pinch Ground pepper
- Allioli
- Spicy allioli