Mussels stew

Serve as an appetizer or delicacy.

Ingredients:

For 6 people: 80 pcs of bread 60 g of butter 50 g shallots (or 80 g onions) 1/8 l white wine a little basil (or bay leaf) green parsley salt

Procedure:

1. Melt the butter in a wide pot, fry the finely chopped shallots (onions) in it a little, then add a little salt, basil (bay leaf), put in the cleaned, tightly closed mussels, cover with a lid and simmer for about 5 to 10 minutes, i.e. until the mussels open
2. Then pour white wine over the mussels and let them stand, covered, on the edge of the stove for about 3 minutes, so that the wine vapours have a flavourful effect on the mussels’ flesh
3. Then remove one shell from each mussel and arrange the other shell and meat on a platter
4. Strain the juice from the smothered mussels, season with chopped green parsley and serve separately in a sauce pan.

Recommendation:

– Appendix: White bread or toast and a mild vegetable salad.

Note:

Note:

– In mussels prepared in this way, do not remove the beard or other parts from the body, this is to be provided by the diner. If the mussel bodies are cleaned at the request of the diners, the cleaned mussel bodies are then placed back into the mussel shells, which are poured over the strained and seasoned mussel juice and served on a platter.