Mussels in Spicy Vegetable Stock
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 ½ kg mussel (s)
- 3 carrot (s), sliced
- 1 leek, cut into rings
- 1 onion (s), diced
- 2 cloves garlic, chopped
- 1 chilli pepper (s), chopped
- 2 leaves bay
- 0.5 liter ½ broth
- 0.25 liter ¼ white wine
- 1 bunch parsley, chopped
- 1 sprig thyme
- salt and pepper
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Sweat the onions with the garlic in the olive oil. Add the carrots, chilli pepper and bay leaves. Then deglaze everything with the white wine and fill up with the broth. Now add the thyme and season with salt and pepper. Let everything simmer for about 15 minutes.
- Put the washed mussels and the leek in the pot and cook for about 10 minutes. Finally sprinkle the chopped parsley on top.
- Oven-fresh baguette or spaghetti goes well with it.
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