Saganaki Clam

Summary

Ingredients

• 1 kg mussel (s), (mussels)
• 1 onion (s)
• some olive oil for frying
• 1 dl white wine
• 0.3 cup olive oil
• 0.3 cup lemon juice, freshly squeezed
• 3 tablespoon mustard, milder
• salt

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Instructions

1. Wash the mussels until the wash water remains clear and remove any beard residue that may be present. Dispose of open mussels immediately!
2. Cut the onion into small cubes and fry them in olive oil in a large saucepan. Extinguish the onions with the white wine and add the mussels. Let the mussels simmer over high heat for about 3 minutes so that they open. Also dispose of mussels that do not open during cooking!
3. Now mix the olive oil with the lemon juice and mustard in a glass (size 0.2 l) and add this mixture to the mussels and mix well. Let the mussels simmer for another 3-5 minutes until the stock has boiled down a little and add a pinch of salt.
4. Fresh baguette or rice is recommended as a side dish.