Mussels with White Wine and Parsley

Ingredients

• 4 kg mussels
• 2 onions
• 2 Garlic cloves
• 2 carrots
• 0.5 bunch Parsley
• 3 tbsp olive oil
• 400 ml dry white wine (Riesling)
• Salt
• Pepper (freshly ground)
• 200 ml heavy cream (at least 30% fat)
• 40 g cold butter

Instructions

1. 1.

   Sort the mussels. Discard any open ones and brush closed mussels under running water, removing any beards. Peel and finely chop the onions and garlic. Peel the carrots and dice or mince them. Wash, dry shake, and finely chop the parsley.

2. 2.

   Heat 3 tbsp oil in a large pot, sauté the onions, garlic, and carrots, then add the wine. Bring to a boil and season with salt and pepper. Add the mussels to the pot and cook covered over high heat for 10-15 minutes. Stir in the parsley.

3. 3.

   Strain the broth through a sieve, stir in the cream, and whisk in the cold butter until frothy. Serve the mussels with the frothy broth in soup bowls accompanied by toasted ciabatta.