Mussels in Vegetable Broth
Fill mussels with a vegetable broth that replenishes diverse vitamin and mineral stores in a calorie- and fat‑low manner.
Ingredients
- 250 g parsley root
- 100 g carrots (1 carrot)
- 100 g leeks (0.5 stalk)
- 500 ml classic vegetable broth
- 1 tsp mustard seeds
- 0.5 tsp Fennel seeds
- 1000 g mussels
- Salt
- Pepper
- 240 g tomatoes (3 tomatoes)
- 0.5 bunch flat‑leaf parsley
Instructions
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1.
Peel the parsley root and carrot, then cut into roughly 1 cm cubes. Trim the leek, halve it lengthwise, wash, and cut crosswise into about 1 cm wide pieces.
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2.
Bring the vegetable broth to a boil with mustard seeds, fennel seed, carrot and parsley cubes, and leek pieces. Cover and simmer over medium heat for about 12 minutes.
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3.
Meanwhile wash the mussels thoroughly. Discard any that are already open.
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4.
Season the vegetables with salt and pepper. Add the mussels and cook for about 2 minutes over high heat, then another 4 minutes over low heat.
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5.
Wash the tomatoes and cut off the stem ends in a wedge shape. Dice the tomatoes into roughly 1 cm cubes.
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6.
Wash the parsley, shake off excess water, pluck the leaves and roughly chop them.
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7.
Add the tomatoes and parsley to the mussel pot and heat through. Season with salt and pepper. Discard any mussels that remain closed.
- 8.
