Summary

Ingredients

• 3 kg mussel (s)
• 1 small onion (s)
• 4 cloves garlic
• 400 ml white wine
• 2 tablespoon, heaped butter, cold
• 2 tablespoon olive oil
• 1 tablespoon cornstarch
• water
• salt and pepper

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Instructions

1. Wash and brush the mussels and remove the beards. Cover with cold water in a large bowl. Stir in the cornstarch and let rest for at least 30 minutes. The mussels are pepped up again by the cornstarch, possibly getting rid of sand and dirt.
2. In the meantime, peel and finely chop the onion and garlic. After the rest period, rinse and clean the mussels again. Throw away open clams.
3. Heat the oil in a large saucepan and sauté the onions until they become transparent. Add the garlic and stir briefly. Pour in the white wine and bring to a boil over high heat. Add the mussels. Cover the pot and let it steam on high heat for about 2 - 3 minutes until the mussels have opened. Drain the mussels while collecting the liquid. Keep the mussels warm.
4. Pour the liquid back into the saucepan and bring to the boil. Remove from heat and stir in cold butter. Season to taste with salt and pepper. Serve the sauce as a dip for the mussels.
5. Do not eat closed mussels.