Summary

Ingredients

• 1 kg mussel (s), fresh (mussels)
• 2 cloves garlic)
• 1 medium onion (s)
• 1 teaspoon saffron threads
• 300 ml white wine
• 2 tablespoon olive oil
• some salt and pepper

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Instructions

1. Chop the garlic and cut the onions into fine strips. Put the white wine in a large bowl and gently stir in the onions, garlic and saffron.
2. Wash the mussels, making sure to sort out all those that are completely or even slightly open! Only add tightly closed mussels to the wine.
3. Heat the olive oil in a large saucepan on the highest level, then pour the mussels with the stock into the saucepan. Cover and simmer over medium heat for 10 minutes until the clams have opened.
4. Season the stock with salt and pepper, serve with the open mussels in a bowl and serve with plenty of fresh baguette.