Summary

Ingredients

• 2 kg mussel (s)
• 1 liter vegetable juice
• 400 g tomato (s), passed
• 2 shallot (s)
• 1 bunch soup vegetables
• 60 ml sherry, medium dry
• 3 cloves garlic
• 1 cube fish stock
• 1 teaspoon black pepper, roughly crushed
• 0.5 ½ bottle Cremefine
• 1 teaspoon salt
• 1 handful parsley, roughly chopped
• Maggi

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Instructions

1. Cut the soup vegetables, shallots and garlic into cubes or fine strips and fry briefly in a little oil in a large saucepan (at least 7.5 l) and deglaze with a cup of water. Add the vegetable juice and the tomato strains, season with the fish stock cube, salt, pepper, sherry and Cremefine and bring to the boil.
2. Soak the mussels well in cold water in a large bowl or tub and remove their smallpox and small whiskers. If you remove the mustache on the straight side, the possibly slightly opened mussel closes tightly. If the shell is still a little open, you can squeeze it a few times underwater. If it is not yet firmly closed, carefully touch the gap with the knife. If the clam does not move or seal, discard. Only the closed mussels may be used. When the mussels have been cleaned, rinse well again.
3. The mussel stock should now boil strongly. Add the mussels all at once and cook in the stock for 12-15 minutes. Sprinkle with the fresh parsley just before serving and season to taste again. Arrange the now wide open mussels on a plate with the vegetables and the stock. If the mussels have not opened, please do not eat them!
4. This goes well with dark bread with butter and a well-chilled, tangy white wine.