Vongole in Weinsud

Ingredients

• 2 kg Venus mussels
• 2 shallots
• 1 Garlic clove
• 4 fresh bay leaves
• 0.5 bunch Parsley
• 3 tbsp olive oil
• 200 ml white wine
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the mussels thoroughly.

2. 2.

   Peel and finely chop the shallots and garlic.

3. 3.

   Snip off parsley leaves and roughly chop them.

4. 4.

   Sauté the shallots and garlic in hot oil, add parsley stems and bay leaves, then deglaze with wine. Add mussels, season with salt and pepper, cover and simmer for about 8 minutes.

5. 5.

   Discard any mussels that did not open, taste the broth, and serve.