Mussels in White Wine and Vegetable Stock
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 kg mussel (s) (lousy)
- 1 leek
- 1 large onion (s)
- 2 carrot (s)
- 4 clove (s) garlic
- 1 pinch (s) chili powder
- 2 tablespoon tomato paste
- 1 tablespoon oregano
- 1 tablespoon sugar
- 1 glass vegetable stock
- 300 ml white wine, dry
- 1 bay leaf
Print Recipe
Pin Recipe Instructions
- Clean the mussels. Chop the onions, leeks and carrots and sauté with the oregano, chilli and bay leaf. Raise the temperature and add the tomato paste and garlic. After about 5 minutes, deglaze with the wine. When it starts to simmer, add the stock.
- When everything cooks vigorously, add the drained mussels. Let boil for 10 minutes, stir 1-2 times in between. Shortly before the end, season with salt and pepper.
- Baguette goes best with it.
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