Mussels in Riesling Roast Broth

15 min., easy Clean the mussels – if necessary: tear out the beard of the mussel with a kitchen knife. Pick out any mussels that are open or damaged on the shell.

Heat a small amount of olive oil in a large saucepan, pour in the mussels and cover them on the spot. After a short time, add the finely diced shallots, carrots, yellow beets, green onion and garlic, toss briefly. Extinguish with white wine and bring to a boil.

Remove the mussels, thicken the broth with pieces of ice-cold butter (mount). Season with salt and white pepper. Add the mussels again and sprinkle with the chopped parsley. Bring to the table portioned in plates with a little gravy.

Break the baguette into bite-sized pieces, mix with lime juice, chopped herbs, salt and pepper and drizzle with olive oil.

Drink:

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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