🍽️ Crunchy Mussels with Garlic Sauce

Name: Crunchy Mussels with Garlic Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 2 kg mussels; 1 onion; 100 g parsley root; 2 garlic cloves; 1 bunch parsley (approx. 30 g); 2 tbsp olive oil; 100 ml dry white wine; 100 ml fish stock; 2 tbsp butter; sea salt; pepper (from the mill); 2 tbsp lemon juice

499 kcal · 30 min · 4 servings

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Ingredients

2 kg mussels
1 onion
100 g parsley root
2 garlic cloves
1 bunch parsley (approx. 30 g)
2 tbsp olive oil
100 ml dry white wine
100 ml fish stock
2 tbsp butter
sea salt
pepper (from the mill)
2 tbsp lemon juice

Instructions

1. Rinse the mussels thoroughly under running water. Scrub them if necessary. Remove the beard from the mussels. Discard any mussels that are already open. Peel the onion, parsley root, and garlic. Dice all three ingredients into very small cubes. Wash the parsley. Shake it dry. Chop the leaves finely.
2. Heat olive oil in a large pot. Add the diced onion, parsley root, and garlic. Sauté the ingredients over medium heat until they are soft but not brown. This is called 'sweating'.
3. Deglaze the pot with white wine. Stir in the fish stock. Let the mixture simmer for a few minutes so the flavors blend well.
4. Add the cleaned mussels to the pot. Cover the pot with a lid. Let the mussels cook for about 10 minutes. Wait until the shells have opened. Discard any mussels that are still closed after this time.
5. Drain the mussels. Fill them into bowls. Make sure to catch the cooking liquid (the broth). Bring the broth to a boil in a pot. Let it reduce slightly if necessary until it thickens a bit.
6. Stir the chopped parsley and butter into the hot broth. Season the sauce with salt, pepper, and lemon juice to your taste.
7. Pour the finished sauce over the mussels in the bowls. Serve the dish immediately. Garlic bread goes well with it, if desired.

Nutrition per serving

kcal: 499
Protein: 55 g · Fett/Fat: 21 g · Carbs: 15 g