Summary

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

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Instructions

1. Wash the mussels thoroughly under cold water, remove the beards and throw away any opened mussels.
2. 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.
3. 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.
4. Sort out closed mussels, they are spoiled. Put the mussels together with the stock in deep plates and serve with the bread.