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🍽️ Mussels in White Wine Broth with Fresh Salsa

1001 kcal · 30 min · 4 servings

Ingredients

• 0.5 cucumber
• 1 small red onion
• 0.5 red bell pepper
• 2 tomatoes
• 1 tbsp lemon juice
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• 4 kg mussels
• 2 carrots
• 2 stalks celery
• 0.5 stalk leek
• 2 garlic cloves
• 2 tbsp olive oil
• 100 ml Pernod (anise liqueur)
• 300 ml white wine
• 400 ml fish stock (from a jar)
• 2 bay leaves
• 2 sprigs thyme
• 2 sprigs parsley
• 1 tsp peppercorns
• 1 tsp mustard seeds
• salt
• 1 tbsp lemon juice

Instructions

1. 1. Thoroughly wash all ingredients for the salsa under running water.
2. 2. Remove any hard or inedible parts from the ingredients.
3. 3. Cut the prepared ingredients into very small cubes.
4. 4. Place the cubes into a bowl.
5. 5. Add lemon juice, olive oil, salt, and pepper.
6. 6. Mix everything well to season the salsa.
7. 7. Let the salsa rest until serving time.
8. 8. Sort the mussels and discard any that are already open.
9. 9. Brush the closed mussels clean under running water.
10. 10. Remove the beard fibers from the mussels.
11. 11. Let the mussels drain in a colander.
12. 12. Peel the carrots completely.
13. 13. Wash the celery and leek thoroughly.
14. 14. Remove the inedible parts from the celery and leek.
15. 15. Slice the prepared vegetables into thin rounds.
16. 16. Peel the garlic.
17. 17. Finely chop the garlic.
18. 18. Heat the olive oil in a large pot.
19. 19. Sauté the vegetables in the hot oil for three minutes.
20. 20. Deglaze the vegetables with Pernod.
21. 21. Let the liquid reduce briefly.
22. 22. Pour in white wine and fish stock.
23. 23. Add bay leaves, thyme, parsley, peppercorns, and mustard seeds.
24. 24. Bring the broth to a boil.
25. 25. Season the broth with salt and lemon juice.
26. 26. Add the mussels to the hot broth.
27. 27. Simmer the mussels for eight to ten minutes.
28. 28. Stir the mussels frequently while cooking.
29. 29. Check if all mussel shells have opened.
30. 30. Strain the mussels through a sieve to catch the broth.
31. 31. Discard any mussels whose shells remain closed.
32. 32. Serve the mussels with some broth in a soup tureen.
33. 33. Serve the salsa and fresh baguette or ciabatta on the side.

Nutrition per serving

• kcal: 1001
• Protein: 114 g · Fett/Fat: 30 g · Carbs: 36 g