Mussels in White Wine Broth

For the mussels in white wine broth, clean the mussels in cold water. Throw away any that have already been opened. Chop the garlic and onion.

Chop the remaining vegetables and sauté everything in a pot with butter. Add the bay leaf. Deglaze with water and white wine and bring to the boil.

Season with salt and pepper and add the mussels to the pot. Close the lid and simmer for about 15 minutes. If there are still mussels closed at this point, sort them out too!

Arrange the mussels with the delicious white wine broth and serve.

Preparation Tip:

The mussels are best served with a crusty baguette!

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