Mussel Vegetable Cooking Pot

Rinse the mussels under cold running water, remove the baleen and clean the mussels with a brush. Select open and damaged mussels.

Remove the peel from the celery and carrots, clean and rinse the leeks. Cut everything into tender strips. Halve chili peppers lengthwise, remove seeds and dice. Peel garlic and cut into thin slices.

3. cook mussel pot in 2 portions: To do this, in a large saucepan, sauté half of each vegetable, chile and garlic in 4 tbsp olive oil for 2-3 minutes until soft. Extinguish with 1oo ml white wine. Season with salt and pepper. Add 1 bay spice and half the mussels. Cook mussels with closed lid for 8-1o min. at medium heat.

4. 2 min. before end of cooking time, add 3 tbsp. parsley.

Remove closed mussels. Lift mussels out of cooking pot with slotted ladle, transfer to preheated bowl and keep warm. Cook remaining mussels in the same way. Serve with white bread.

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