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🍽️ Mussels in White Wine Broth

477 kcal · 30 min · 4 servings

Ingredients

• 2 kg mussels
• 0.5 onion
• 1 carrot
• 1 stalk leek
• 0.5 bunch parsley
• 1 tbsp butter
• 1 bay leaf
• 150 ml dry white wine
• 250 g firm-boiling potatoes
• salt
• pepper

Instructions

1. 1. Discard any mussels that are already open, as they may be spoiled.
2. 2. Thoroughly rinse the remaining mussels under running water and scrub them clean.
3. 3. Remove the beards from the mussels.
4. 4. Peel the onion and chop it finely.
5. 5. Peel the carrot and clean the leek.
6. 6. Wash the carrot and leek thoroughly.
7. 7. Cut the carrot into thin strips.
8. 8. Slice the leek into thin rings.
9. 9. Wash the parsley and shake it dry.
10. 10. Chop the parsley coarsely.
11. 11. Wash the potatoes.
12. 12. Peel the potatoes.
13. 13. Cut the potatoes into small cubes.
14. 14. Boil the potato cubes in salted water for about 15 minutes.
15. 15. Heat butter in a large pot.
16. 16. Sauté the onion, carrot strips, leek rings, and bay leaf in the hot butter.
17. 17. Stir half of the chopped parsley into the vegetables.
18. 18. Pour in 50 to 100 milliliters of water and the wine.
19. 19. Season the mixture with salt and pepper.
20. 20. Bring the liquid to a boil.
21. 21. Add the mussels to the pot.
22. 22. Cook the mussels for 6 to 8 minutes with the lid on.
23. 23. Shake the pot vigorously occasionally while cooking.
24. 24. Add the cooked potatoes and the remaining parsley.
25. 25. Serve the dish immediately.

Nutrition per serving

• kcal: 477
• Protein: 56 g · Fett/Fat: 13 g · Carbs: 26 g