Light Moules Marinière (Mussels in White Wine)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Wash 1000 g mussels in cold water, discard any that are open or damaged and remove the beards.

2. 2

   Finely dice 2 celery sticks, 1 leek and 2 shallots. Melt 1 tbsp butter in a large pan and soften the vegetables with 1 chopped garlic clove for 4 minutes.

   4:00
3. 3

   Deglaze with 150 ml white wine and bring to the boil. Add the mussels, put the lid on and steam over a high heat for 6-8 minutes until all the mussels have opened.

   6:00
4. 4

   Season with pepper, sprinkle with 0.5 bunch chopped parsley and serve immediately in the cooking liquid. Discard any mussels that remain closed.