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🍽️ Mussels in White Wine Sauce

320 kcal · 30 min · 4 servings

Ingredients

• 2 kg Venus clams
• 0.5 red chili pepper
• 3 garlic cloves
• 1 onion
• 2 tbsp olive oil
• 150 ml dry white wine
• sea salt
• pepper (from the mill)
• 3 tbsp freshly chopped parsley
• parsley (for garnishing)
• white bread (for serving)

Instructions

1. 1. Thoroughly rinse the mussels under running water.
2. 2. Pull off the tough beards from the mussels.
3. 3. Discard any mussels that are already open.
4. 4. Wash the chili pepper and chop it into small pieces.
5. 5. Peel the garlic cloves and the onion.
6. 6. Dice the garlic and the onion finely.
7. 7. Heat some oil in a large pot.
8. 8. Sauté the onions and garlic briefly in the oil.
9. 9. Cook the onions and garlic until they are soft and translucent.
10. 10. Deglaze the pot with white wine.
11. 11. Season the sauce with salt and pepper.
12. 12. Add the chopped chili and the fresh herbs.
13. 13. Place the mussels in the pot.
14. 14. Cover the pot.
15. 15. Steam the mussels for about 6 minutes.
16. 16. Cook the mussels until their shells have opened.
17. 17. Remove any mussels that remain closed after this time.
18. 18. Divide the mussels along with the sauce among plates.
19. 19. Garnish the dish with fresh parsley.
20. 20. Serve the dish with fresh white bread.

Nutrition per serving

• kcal: 320
• Protein: 30 g · Fett/Fat: 10 g · Carbs: 25 g