Mussels in white wine

20 minutes

Leicht

1-2 people

A touch of the Atlantic coast for your home. Thanks to our ready-to-cook mussels, you save time and effort in preparation, while their own juice ensures a particularly intense aroma. This simple recipe is perfect for a cozy evening for two or alone. Let yourself be transported to the picturesque coast of the Atlantic - Bon appétit!

Ingredients

1000 g Mussels ready to cook
1 small bunch of soup vegetables (leeks, carrots, celery)
100 ml dry HONEST CATCH Sauvignon Blanc
2 shallots
2 cloves garlic
2 tbsp extra virgin olive oil
3 sprigs flat-leaf parsley, chopped
Salt and pepper
Baguette for serving

honest-catch-profilbild-sk_94241d3d-4f29-4b78-a010-58f58aeb2868.jpg

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Allow the mussels to thaw in the refrigerator overnight.
Wash the soup vegetables thoroughly. Cut the leek into rings, and the carrots and celery into thin slices. Peel and finely chop the shallots and garlic. Heat the olive oil in a large pan and sauté the shallots and garlic until translucent. Add the chopped soup vegetables and sauté briefly.
Add the pre-cooked mussels and their juice to the pot and deglaze with the white wine.
Place the lid on the pot and simmer the mussels over medium heat until they are completely heated through and the flavors have absorbed, about 5 minutes.
Mix the mussels well and season with salt and pepper. Sprinkle with chopped parsley and serve with fresh baguette.

Tip: The soup vegetables are not only practical to buy, but also give the mussels a wonderful depth of flavor. For a non-alcoholic version, the white wine can be replaced with a mixture of vegetable stock and a dash of lemon juice.