Baked Mussels with Vegetables

Ingredients

• 1 kg mussels
• 1 Shallot
• 2 Garlic cloves
• 2 tbsp olive oil
• 250 ml vegetable broth
• 1 Carrot
• 100 g celeriac
• 2 Spring Onions
• 3 tbsp butter
• 1 tbsp wheat flour type 1050
• Salt
• a splash lemon juice
• Pepper
• coarse sea salt (for the salt bed)
• 2 slices old-fashioned whole grain toast
• 1 stalk Parsley

Instructions

1. 1.

   Wash and clean mussels thoroughly. Peel shallot and garlic, then finely dice both. Heat olive oil in a pot, sauté until translucent. Add mussels, cook briefly, deglaze with vegetable broth, cover and simmer for 4–5 minutes. Strain through a sieve, reserving the stock. Let mussels cool and separate the meat.

2. 2.

   Peel carrot and celeriac, dice very small. Wash spring onions, finely chop. Melt 1 tbsp butter in a pan, stir-fry vegetables over high heat for 1–2 minutes. Add flour, cook briefly, then deglaze with reserved stock. Let thicken slightly, remove from heat, mix in mussel meat and season with salt, lemon juice, and pepper.

3. 3.

   Spread coarse sea salt in a shallow ovenproof dish, place mussel shells on top, and distribute the filling of mussel meat and vegetables. Drain toast slices and finely chop them with a food processor. Wash parsley, dry, strip leaves, and finely chop. Sprinkle over mussels and dot with remaining butter.

4. 4.

   Bake in preheated oven at 250 °C (220 °C fan) or gas flame 4–5 for 1–2 minutes until golden brown. Serve freshly baked mussels with vegetables immediately.