Venusmuscheln im Weinsud

Ingredients

• 1.5 kg Venus mussels
• 1 Spring onion
• 1 tbsp oil
• 1 Garlic clove
• 2 sprigs thyme
• 1 bay leaf
• 0.5 l white wine
• Salt
• pepper (ground)
• lemon wedges
• 2 tbsp parsley

Instructions

1. 1.

   Brush mussels under running water and remove the beard. Rinse thoroughly again. Discard open mussels. Let mussels drain in a sieve. Clean spring onion and finely chop the white and light green parts. Heat oil in a large pot. Sauté the spring onion over low heat until translucent. Add the mussels. Top with peeled, halved garlic clove, thyme sprigs, crushed bay leaf, and pour in the white wine. Cover and steam for 6-8 minutes over medium heat until shells open; discard any that remain closed.

2. 2.

   Sprinkle mussels with parsley and arrange on plates with a drizzle of mussel broth, adding lemon wedges as garnish.