Mussels in White Wine, Ligurian Style
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
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
- Thoroughly clean the mussels, wash them under running water. Peel and chop the onion and garlic. Clean, wash and slice the carrots, leek and celery.
- Heat the butter in a large saucepan and sauté the chopped vegetables in it. Add the bay leaf and deglaze the whole thing with the white wine (we always use the Orvieto Classico as a white wine, as in my opinion it goes best with the mussels). Bring the whole stock to the boil again and put the mussels in the saucepan, cover with a lid and let them cook for about 15 minutes. The mussel shells have opened from cooking. Mussels that are still closed should not be eaten!
- Tip:
- Fresh baguette tastes good with it.
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