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🍽️ Mussels in Wine Broth

973 kcal · 30 min · 4 servings

Ingredients

• 4 kg mussels
• 2 carrots
• 2 stalks celery
• 0.5 stalk leek
• 1 bulb fennel
• 2 tbsp olive oil
• 100 ml Pernod (anise schnapps)
• 700 ml white wine (or fish stock)
• 2 bay leaves
• 1 tsp peppercorns
• 1 tsp mustard seeds
• salt

Instructions

1. 1. Rinse the mussels thoroughly under running water.
2. 2. Pull off the beards (the fibrous strands) from the mussels.
3. 3. Place the mussels in a pot filled with cold water.
4. 4. Remove any mussels that have open shells.
5. 5. Discard the open mussels as they may be spoiled.
6. 6. Peel the carrots.
7. 7. Wash the celery, leek, and fennel.
8. 8. Remove the tough stems and unattractive parts from the vegetables.
9. 9. Slice all the vegetables into thin rounds.
10. 10. Heat the olive oil in a large pot.
11. 11. Add the cut vegetables to the hot oil.
12. 12. Sauté the vegetables for three minutes.
13. 13. Deglaze the vegetables with Pernod (anise-flavored liqueur).
14. 14. Allow the liquid to evaporate completely.
15. 15. Pour white wine or fish stock over the vegetables.
16. 16. Add 700 milliliters of water.
17. 17. Add bay leaves to the broth.
18. 18. Add peppercorns to the broth.
19. 19. Add mustard seeds to the broth.
20. 20. Bring the mixture to a boil.
21. 21. Season the broth with salt to taste.
22. 22. Drain the mussels in a colander.
23. 23. Add the mussels to the hot broth.
24. 24. Cook the mussels for about ten minutes.
25. 25. Stir the mussels frequently while cooking.
26. 26. Check if all shells have opened.
27. 27. The mussels are done as soon as all shells are open.
28. 28. Discard any mussels whose shells remain closed after cooking.
29. 29. Serve the mussels along with the broth in a soup tureen.

Nutrition per serving

• kcal: 973
• Protein: 108 g · Fett/Fat: 25 g · Carbs: 33 g