Mussels with Vegetables in White Wine Broth

Ingredients

• 1.2 kg mixed mussels (e.g., Venus, Velvet, Triangle, green and black periwinkles... )
• Salt
• 5 tbsp finely chopped parsley
• 5 tbsp finely chopped lemon balm
• 0.5 bunch thyme
• 2 red bell peppers
• 2 Celery stalks
• 1 small leek stalk
• 4 Garlic cloves
• 100 ml fish stock
• 150 ml water
• 100 ml White wine
• 2 tbsp Noilly Prat
• 6 tbsp extra virgin olive oil
• black pepper (freshly ground)

Instructions

1. 1.

   Wash celery and slice into rounds, wash bell peppers, trim, halve, deseed, remove white membrane and cut into bite-sized pieces. Trim leek and slice. Peel garlic and finely chop. Thoroughly rinse mussels, brush off dirt, remove beard, discard any that are already open. Heat 4 tbsp olive oil, sauté garlic without browning. Add mussels and steam for 3 minutes until all mussels have opened. Discard closed ones. Pour in water and cook for 3 more minutes. Transfer mussels to a bowl and strain broth through a fine sieve to remove any remaining sand. Add vegetables and thyme sprigs.

2. 2.

   Add fish stock and wine, simmer over low heat for about 10 minutes. Return mussels to the broth, bring to a boil again, add herbs, Noilly Prat and remaining olive oil, season with pepper and salt to taste.

3. 3.

   Serve with fresh white bread.