🍽️ Mussels in White Wine Sauce

Name: Mussels in White Wine Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 2 kg mussels; 1 carrot; 0.5 stalk leek; 1 onion; 1 clove garlic; 1 tbsp butter; 150 ml dry white wine; 100 ml vegetable broth; salt; pepper; 200 ml whipping cream; 2 tbsp freshly chopped parsley

579 kcal · 30 min · 4 servings

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Ingredients

2 kg mussels
1 carrot
0.5 stalk leek
1 onion
1 clove garlic
1 tbsp butter
150 ml dry white wine
100 ml vegetable broth
salt
pepper
200 ml whipping cream
2 tbsp freshly chopped parsley

Instructions

1. Thoroughly rinse the mussels under running water.
2. Remove the beards from the mussels.
3. Discard any mussels that are already open.
4. Peel the carrot and dice it into small pieces.
5. Cut the leek lengthwise.
6. Wash the leek and cut it into very thin strips.
7. Peel the onion and the garlic.
8. Finely dice the onion and the garlic.
9. Sauté the onion and garlic mixture in hot butter until translucent.
10. Add the carrot and leek to the pan.
11. Deglaze the vegetables with the wine.
12. Add the broth.
13. Season the sauce with salt and pepper to taste.
14. Bring the sauce to a boil.
15. Add the mussels to the boiling sauce.
16. Cover the pan.
17. Steam the mussels for approx. 8 minutes.
18. Remove the pan from the heat as soon as the mussels have opened.
19. Discard any mussels that have not opened after cooking.
20. Stir the cream into the sauce.
21. Taste the sauce one last time and adjust seasoning if needed.
22. Serve the dish.

Nutrition per serving

kcal: 579
Protein: 55 g · Fett/Fat: 29 g · Carbs: 17 g