Mussels with Bacon

Ingredients

• 3 kg mussels
• 2 onions
• 150 g Carrots
• 1 stalk leek
• 1 bunch parsley
• 2 tbsp butter
• 350 ml dry white wine
• 600 g small potatoes
• 200 g bacon (small cubes)
• Salt
• Pepper

Instructions

1. 1.

   Sort the mussels. Discard any that are open. Brush mussels under running water and remove beards.

2. 2.

   Peel and chop onions. Peel or clean carrots and leek, wash them, and dice everything finely. Wash parsley, shake dry, and chop.

3. 3.

   Wash potatoes and boil in plenty of salted water for 25-30 minutes. Lightly roast bacon in a pan without skin.

4. 4.

   In a large pot first sauté the onions, then add remaining vegetables, stir in half the parsley, pour in 350 ml water and wine. Season with salt and pepper and bring to a boil. Add mussels and cook covered over high heat for about 8 minutes, shaking vigorously occasionally. Mix in potatoes, bacon and remaining parsley. Serve in bowls with baguette.