Summary

Ingredients

• 3 kg mussel (s)
• 4 tablespoon olive oil
• 4 clove (s) garlic
• 1 large onion (s)
• 4 tomato (s)
• 3 bay leaves
• 300 ml white wine
• 300 ml vegetable stock
• 1 leek
• 2 carrot (s)
• salt and pepper
• 1 bunch parsley, smooth

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Instructions

1. Wash and clean the mussels and remove any damaged or opened mussels. Clean the vegetables, peel the onion and garlic and cut everything very small.
2. Heat the olive oil in a saucepan. Sweat the diced vegetables, garlic, onion and bay leaves in it. Add the vegetable stock, tomatoes and white wine. Season with salt and pepper and boil openly for 10 minutes.
3. Put the mussels in the stock and cover and cook over high heat for about 10 minutes. Shake the pot with the mussels vigorously from time to time. Wash the parsley and then chop it over the mussels. Serve immediately with the brew.
4. Baguette bread goes well with it.