Mussels with Leeks in Wine Broth

Ingredients

• 3 kg mussels
• 3 shallots
• 2 Garlic cloves
• 0.5 bunch Parsley
• 3 tbsp olive oil
• 400 ml dry white wine (e.g., Riesling)
• Salt
• pepper (from grinder)
• 1 untreated lemon

Instructions

1. 1.

   Sort the mussels: discard any that are open and brush closed ones under running water, removing any debris.

2. 2.

   Peel the shallots and garlic. Slice the shallots into rings and dice the garlic finely. Wash, dry, and finely chop the parsley.

3. 3.

   Heat 3 tbsp olive oil in a large pot over medium heat. Add the shallot rings and garlic cubes, sautéing until fragrant, then pour in the white wine.

4. 4.

   Bring to a boil, season with salt and pepper, and add the mussels. Cover and cook on high heat for 10–15 minutes until the shells open. Stir in the chopped parsley.

5. 5.

   Rinse the lemon under hot water, cut into quarters, and set aside for garnish.

6. 6.

   Serve the mussels and broth plated on individual dishes, each garnished with a lemon quarter.