Summary

Ingredients

• 2 kg mussel (s)
• 200 g carrot (s)
• 200 g celeriac
• 0.75 stick ¾ / leeks
• 2 cloves garlic)
• 1 large onion (s)
• 1 bunch parsley
• 4 tablespoon olive oil
• 1 dash cream
• 400 ml white wine
• Pasta your choice

Print Recipe Pin Recipe

Instructions

1. Wash and clean the mussels. Please do not use mussels that are already open at the time of purchase.
2. Cut the carrots, celery, leek and onion into fine cubes and set aside. Cut or press the garlic into small pieces. Roughly chop the parsley.
3. Bring the pasta of your choice slowly to the boil according to the instructions on the packet.
4. Place a large saucepan with a large base on the stove and heat it up properly. The pot has to be really hot. As soon as the pot has heated up, pour the oil into the pot. Add the diced vegetables and the garlic, stir vigorously briefly and leave the pot nice and hot.
5. Only put the mussels no more than halfway in the saucepan on top of the vegetables. Pour in the white wine and immediately close the lid. Then hold the lid tightly, so that the evaporation of the wine creates an overpressure in the pot. After about 2 minutes, the mussels should all have opened. Throw away any clams that are still closed. Fold the freshly chopped parsley under.
6. Take the mussels out of the pot with a slotted spoon and put the stock back on the stove. Add a dash of cream, reduce briefly and the sauce is ready.
7. Finally mix everything with the paste. Add a shot (very little) of the pasta water, so the pasta will take the sauce better.