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🍽️ Mussels in White Wine Broth

385 kcal · 30 min · 4 servings

Ingredients

• 1.8 kg mussels
• 1 onion (finely chopped)
• 2 bay leaves
• 8 thyme sprigs
• 15 g butter
• 100 ml dry white wine
• 2 tbsp heavy cream
• 25 g parsley (coarsely chopped)

Instructions

1. 1. Rinse the mussels thoroughly under cold water.
2. 2. Pull off the fibrous beard from the mussels.
3. 3. Scrape off any dirt from the shells.
4. 4. Discard any mussels that are already open.
5. 5. Heat the butter in a large pot.
6. 6. Add the onions, the bay leaf, and the thyme.
7. 7. Sauté the vegetables for about one minute over medium heat.
8. 8. Let the onions become translucent.
9. 9. Add the mussels and the white wine to the pot.
10. 10. Place a clean kitchen towel over the pot.
11. 11. Bring the mixture to a boil.
12. 12. Let the mussels cook for about four to five minutes.
13. 13. Check that all mussels have opened.
14. 14. Stir the cream into the mussels.
15. 15. Fold in the chopped parsley.
16. 16. Divide the mussels among four soup plates.
17. 17. Serve the dish immediately.

Nutrition per serving

• kcal: 385
• Protein: 48 g · Fett/Fat: 14 g · Carbs: 12 g