Mussels in White Wine Broth

Ingredients

• 2 carrots
• 2 onions
• 2 stalks celery
• 1 Garlic clove
• 2 kg mussels
• 2 tbsp olive oil
• 1 tsp powdered sugar
• 300 ml dry white wine
• Salt
• Pepper (freshly ground)
• 3 tbsp finely chopped parsley

Instructions

1. 1.

   Peel the carrots and onions, trim and wash the celery. Dice all vegetables finely. Peel and dice the garlic.

2. 2.

   Place mussels in cold water and scrub thoroughly; remove any beards with a small knife if needed. Discard already open mussels. Rinse mussels under running water and drain.

3. 3.

   Heat oil in a wide pot over low to medium heat, sauté the vegetables until translucent, then add the garlic. Sprinkle sugar on top. Deglaze with white wine. Bring the broth to a boil, simmer for a few minutes, season with salt and pepper. Add mussels, cover and cook 3-5 minutes until they open, shaking occasionally.

4. 4.

   Finally sprinkle parsley over the dish and serve mussels in the white‑wine vegetable broth.