Mussels in Wine-Garlic Sauce

[Jo Blumenthal]

Ingredients per 4 portions


2 kg mussels
1 tbsp olive oil
5 glove(s) garlic
2 medium carrots
3 stick(s) celery
400 g tomatoes,canned
250 ml white wine
250 ml fish stock
250 ml cream
1 juice of 1 lemmon
2 bay leaves
8 juniper berries
5 chili peppers,dried(or some chili powder)
salt,pepper
1 lemon,cut in wedges,to garnish
some parsley

Method

Clean mussels properly and remove beards.

Chop onion and garlic, cut carrots very finely, chop celery into small pieces.

Heat oil in a large pot and add onion, garlic and vegetables. Cook well until soft.


Add tomatoes, then white wine and fish stock. Add bay leaves, juniper
berries, chilies (or powder) and a little salt and pepper, then let it
simmer for about 20 minutes.

Add cream and season to taste with some sugar and lemon juice.

Now add the mussels, bring to a boil, cover pot with the lid and cook for about 10 minutes. Shake pot a few times.


Arrange mussels and some broth on plates, add a piece of lemon and sprinkle with some parsley. Serve with baguette.

[Wanda P]

Hey sweetie thanks for contributing!! big hug to you and mel