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🍽️ Mussels in White Wine Broth with Herbs

809 kcal · 30 min · 4 servings

Ingredients

• 4 kg mussels
• 3 onions
• 250 g carrots
• 1 handful basil
• 1 handful parsley
• 1 tbsp butter
• 250 ml dry white wine
• salt
• pepper (freshly ground)

Instructions

1. 1. Inspect the mussels carefully.
2. 2. Discard any mussels that are already open.
3. 3. Rinse the remaining mussels under running water.
4. 4. Brush the shells clean.
5. 5. Remove the beards from the mussels.
6. 6. Peel the onions.
7. 7. Finely chop the onions.
8. 8. Peel the carrots.
9. 9. Cut the carrots into small cubes.
10. 10. Heat a large pot.
11. 11. Sauté the onions in the pot.
12. 12. Add the carrots.
13. 13. Sauté the carrots as well.
14. 14. Pour 250 milliliters of water into the pot.
15. 15. Add the wine.
16. 16. Season the liquid with salt.
17. 17. Season the liquid with pepper.
18. 18. Bring the mixture to a boil.
19. 19. Add the mussels to the pot.
20. 20. Set the heat to high.
21. 21. Cover the pot.
22. 22. Cook the mussels for 8 minutes.
23. 23. Shake the pot vigorously from time to time.
24. 24. Remove the closed mussels from the pot.
25. 25. Let the mussels drain.
26. 26. Plate the mussels.
27. 27. Garnish the mussels with parsley.
28. 28. Garnish the mussels with basil.
29. 29. Pour the broth from the pot over the mussels.
30. 30. Serve with fresh white bread.

Nutrition per serving

• kcal: 809
• Protein: 107 g · Fett/Fat: 23 g · Carbs: 31 g