🍽️ Mussels in Broth

Name: Mussels in Broth
Total time: 30 min
Yield: 4 servings
Ingredients: 2 Carrots; 2 Onions; 2 Stalks Celery; 1 Garlic clove; 2 kg Mussels; 2 tbsp Olive oil; 1 tsp Powdered sugar; 300 ml dry white wine; Salt; Pepper (from the mill); 3 tbsp finely chopped Parsley

485 kcal · 30 min · 4 servings

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Ingredients

2 Carrots
2 Onions
2 Stalks Celery
1 Garlic clove
2 kg Mussels
2 tbsp Olive oil
1 tsp Powdered sugar
300 ml dry white wine
Salt
Pepper (from the mill)
3 tbsp finely chopped Parsley

Instructions

1. Peel the carrots and onions. Clean and wash the celery stalks. Dice all the vegetables finely. Peel the garlic and dice it finely as well.
2. Place the mussels in cold water. Scrub them thoroughly. Remove the beard with a small knife if present. Discard any mussels that are already open. Rinse the mussels under running water. Let them drain.
3. Heat the oil in a wide pot. Sauté the vegetables until translucent over low to medium heat. Add the garlic. Sprinkle the sugar over it. Deglaze with the white wine. Bring the broth to a boil. Simmer for a few minutes. Season with salt and pepper. Add the mussels. Cover the pot. Cook the mussels for 3 to 5 minutes until they open. Shake the pot occasionally.
4. Sprinkle the mussels with the parsley. Serve the mussels with the wine-vegetable broth.

Nutrition per serving

kcal: 485
Protein: 54 g · Fett/Fat: 15 g · Carbs: 19 g