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🍽️ Mussels with Pearl Onions in Wine Broth

677 kcal · 30 min · 4 servings

Ingredients

• 3 kg mussel
• 3 shallot
• 2 garlic clove
• 0.5 bunch parsley
• 3 tbsp olive oil
• 400 ml dry white wine (e.g. Riesling)
• salt
• pepper (from the mill)
• 1 untreated lemon

Instructions

1. 1. Discard any mussels that are already open.
2. 2. Scrub the closed mussels under running water with a brush.
3. 3. Remove the beards from the mussels.
4. 4. Peel the shallots and the garlic.
5. 5. Slice the shallots into rings.
6. 6. Dice the garlic into small cubes.
7. 7. Wash the parsley and shake it dry.
8. 8. Finely chop the parsley.
9. 9. Heat 3 tablespoons of oil in a large pot.
10. 10. Sauté the shallots and garlic in the hot oil.
11. 11. Deglaze the onions with the wine.
12. 12. Bring the mixture to a boil.
13. 13. Season the liquid with salt and pepper.
14. 14. Add the mussels to the pot.
15. 15. Cover the pot.
16. 16. Cook the mussels on high heat for 10 to 15 minutes.
17. 17. Stir the chopped parsley into the mussels.
18. 18. Rinse the lemons with hot water.
19. 19. Cut the lemons into quarters.
20. 20. Distribute the mussels and the broth onto plates.
21. 21. Garnish each dish with a lemon quarter.
22. 22. Serve the mussels immediately.

Nutrition per serving

• kcal: 677
• Protein: 80 g · Fett/Fat: 22 g · Carbs: 20 g