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🍽️ Mussels in Vegetable Broth

260 kcal · 30 min · 4 servings

Ingredients

• 2 Carrots
• 2 Onions
• 2 Stalks Celery
• 4 Tomatoes
• 1 Garlic clove
• 4 Sprigs Thyme
• 2 kg Mussels
• 2 tbsp Olive oil
• 300 ml Fish stock (jar)
• Salt
• Pepper

Instructions

1. 1. Peel the carrots and the onions.
2. 2. Wash the celery thoroughly.
3. 3. Slice the carrots into thin rounds.
4. 4. Dice the onions and the celery into small cubes.
5. 5. Pour boiling water over the tomatoes.
6. 6. Drain the water.
7. 7. Shock the tomatoes with cold water.
8. 8. Remove the skin from the tomatoes.
9. 9. Quarter the tomatoes.
10. 10. Remove the core of the tomatoes.
11. 11. Peel the garlic.
12. 12. Finely chop the garlic.
13. 13. Wash the thyme.
14. 14. Shake the thyme dry.
15. 15. Pluck the thyme leaves from the stems.
16. 16. Clean the mussels thoroughly.
17. 17. Remove the beards from the mussels.
18. 18. Discard any mussels that are already open.
19. 19. Rinse the mussels under running water.
20. 20. Let the mussels drain.
21. 21. Heat the oil in a large pot.
22. 22. Sauté the vegetables over low heat for about 4 minutes.
23. 23. Cook the vegetables until they are translucent.
24. 24. Stir the thyme into the vegetables.
25. 25. Deglaze the vegetables with fish stock.
26. 26. Bring the liquid to a boil.
27. 27. Simmer the sauce for about 5 minutes.
28. 28. Season the sauce with salt.
29. 29. Season the sauce with pepper.
30. 30. Add the mussels to the sauce.
31. 31. Cover the pot.
32. 32. Cook the mussels for 3 to 5 minutes.
33. 33. Cook the mussels until they have opened.
34. 34. Shake the pot occasionally while cooking.
35. 35. Remove any mussels that did not open.
36. 36. Remove the unopened mussels before serving.

Nutrition per serving

• kcal: 260
• Protein: 28 g · Fett/Fat: 10 g · Carbs: 13 g