Mussels in White Wine Stock
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 kg mussel (s)
- 2 onions)
- 4 clove (s) garlic
- 2 tablespoon butter
- 1 bunch parsley, smooth
- 500 ml wine, white, dry
- salt and pepper
- 8 slices white bread
- 500 ml water
Print Recipe
Pin Recipe Instructions
- Wash the mussels thoroughly under cold water, remove the beards and throw away any opened mussels.
- Peel the onion and cut into rings. Peel and squeeze the garlic. Heat the butter in a saucepan and sauté the onion in it. Add the garlic. Wash the parsley, shake dry and pluck off the individual leaves. Deglaze onions and garlic with wine and water.
- Add the mussels and parsley. Cover and cook the mussels over high heat for about 5 minutes until they have opened. Season the wine stock with salt and pepper.
- Sort out closed mussels, they are spoiled. Put the mussels together with the stock in deep plates and serve with the bread.
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