Mussels with Lemon and Dill

Ingredients

• 2 kg mussels
• 1 clove garlic
• 1 onion
• 4 sprigs Parsley
• 4 sprigs dill
• 2 tbsp olive oil
• 150 ml dry white wine
• Sea salt
• black pepper
• 2 Organic lemons

Instructions

1. 1.

   Wash mussels thoroughly and remove the beard. Discard any open shells.

2. 2.

   Peel and finely dice garlic and onion. Wash parsley and dill, shake off excess water, set aside a few leaves, chop the rest.

3. 3.

   Heat oil in a large pot. Sauté garlic and onion over medium heat until translucent. Add white wine, season with salt and pepper, then add chopped herbs. Place mussels in the liquid, cover and steam for about 6 minutes until the shells open; discard any that remain closed.

4. 4.

   Wash lemons hot, pat dry, and cut into wedges. Distribute mussels and broth over four plates, garnish with remaining herbs, and serve with lemon wedges.