Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 kg mussel (s)
- 1 bottle white wine, dry, Italian
- 5 cloves garlic
- 1 stick (s) celery
- 1 leek
- 2 carrot (s)
- 1 large onion (s)
- 2 tablespoon butter
- 1 bay leaf
Print Recipe
Pin Recipe Instructions
- Rinse the mussels thoroughly under running water. Peel and chop the onion and garlic. Clean and slice the carrots, leek, and celery into similar-sized pieces.
- Heat the butter in a large saucepan over medium heat. Add the prepared vegetables and sauté for 3–4 minutes until softened.
- Add the bay leaf and pour in the white wine, stirring to deglaze the pan. Bring to a boil over medium-high heat.
- Add the mussels and cover with a lid. Cook for 15 minutes until the mussel shells open. Discard any mussels that remain closed after cooking.
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