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🍰 Tortelloni with Mussels in White Wine Broth

1039 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• parsley, fresh 20 g
• mussels 1.5 kg
• vegetable broth 200 ml
• bay leaves, dried 1 pc.
• white wine, dry 200 ml
• tortelloni with ricotta and spinach, fresh 800 g
• crème fraîche 200 g
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Halve the onion and remove the skin.
2. 2. Dice the onion finely.
3. 3. Wash the parsley and shake it dry.
4. 4. Pick the parsley leaves off the stems.
5. 5. Chop the parsley leaves coarsely.
6. 6. Brush the mussels under cold water.
7. 7. Rinse the mussels thoroughly.
8. 8. Remove mussels that are already open.
9. 9. Remove mussels with cracked shells.
10. 10. Pour the vegetable broth, onion cubes, bay leaf, and wine into a pot.
11. 11. Bring the mixture in the pot to a boil.
12. 12. Add the tortelloni to the pot.
13. 13. Distribute the mussels over the tortelloni.
14. 14. Cover the pot.
15. 15. Cook the ingredients on medium heat for about 5 to 8 minutes.
16. 16. Check if the mussels have opened.
17. 17. Pour the contents of the pot into a sieve.
18. 18. Catch the white wine broth.
19. 19. Remove the bay leaf from the broth.
20. 20. Stir about 250 milliliters of the white wine broth with the crème fraîche in a clean pot.
21. 21. Season the sauce with salt and pepper.
22. 22. Add the tortelloni and mussels to the sauce.
23. 23. Mix the ingredients well with the creamy sauce.
24. 24. Taste the dish one last time.
25. 25. Sprinkle the finished dish with the chopped parsley.
26. 26. Serve the dish.

Nutrition per serving

• kcal: 1039
• Protein: 43 g · Fett/Fat: 38 g · Carbs: 125 g