Mosselen in witte wijn

Recipe from: 14 April 2010

Ingredients 9
Servings
Time 10 mins
  • 2
    kg
    Mussels
  • 2
    Medium onions, peeled and chopped
  • 2
    Carrots, peeled and chopped
  • 1
    bunch
    Parsley, finely chopped
  • 150
    g
    Butter
  • 1
    cloves
    Garlic, peeled and chopped
  • 1
    Bay leaf
  • 1
    cup
    Dry wine
  • Crushed black peppercorns
 

Method

20 mins
 
Melt butter in a large pot and braise all the chopped vegetables lightly.

Add the parsley, garlic, bayleaf and peppercorns whilst stirring constantly.

Pour in the white wine and add the mussels

Cover and cook over high heat until the mussels open

Remove the pot from the stove and serve all the mussels from that pot with plenty of crispy white bread
 

Read more on: fish/seafood  |  sauté
 

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