Summary

Ingredients

• 1 ½ kg mussel (s)
• 2 onions)
• 6 cloves garlic
• 400 ml white wine, drier
• 50 g breadcrumbs
• 3 tablespoon lemon juice
• 2 bay leaves
• salt and pepper
• 1 bunch parsley
• 6 tablespoon olive oil

Print Recipe Pin Recipe

Instructions

1. Brush the mussels well under cold running water. Throw away open mussels without hesitation.
2. Finely chop an onion and three cloves of garlic and sauté in three tablespoons of olive oil until translucent. Pour in 300 ml of white wine and bring to a boil. Add the mussels and cook covered over medium heat until all the mussels have opened. Discard closed mussels.
3. Remove the mussels from the broth, drain well and keep warm.
4. Strain the brew through a clean kitchen towel. Finely chop the remaining onion and garlic cloves and sauté again in olive oil until translucent. Add the breadcrumbs and lightly brown. Pour in the rest of the wine and the brew. Season to taste with lemon juice, add bay leaves, salt and pepper. Simmer the sauce over low heat for 6 - 8 minutes. Put the mussels back into the brew. Wash the parsley, chop it finely, mix in and briefly heat everything again.