Preparation
- Wash the mussels under cold water, scrub the shells and remove the beards. Discard any damaged mussels and any open ones that do not close when tapped.
- Heat the olive oil in a large pan and sweat the onion, garlic, carrot, leek and bay leaves.
- Add the tomatoes, pour in the stock and white wine, season with pepper and a little salt and boil the broth uncovered for about 10 minutes.
- Add the mussels to the boiling broth, put the lid on and cook over a high heat. Shake the pan vigorously from time to time; after about 5 to 10 minutes the shells will have opened.
- Discard any mussels that have not opened after cooking. Sprinkle with the parsley and serve the mussels immediately with the broth, lemon and baguette.
Drink with it
White wine · excellent match
Muscadet or Chablis, well chilled
Crisp acidity and salty minerality answer the sea salt of the mussels and the wine in the broth.
Which wine pairs with food? A simple approach to choosingSparkling wine · good match
Crémant brut
Acidity and bubbles refresh after the savoury broth and let the mussels take centre stage.
Sparkling wine, Champagne, and Prosecco: what's the difference?Wheat beer · good match
Belgian witbier, cold
Coriander and orange peel work like the lemon wedge, and the fizz clears the mouth.
Wheat Beer: Where Do Banana and Clove Come From?Pale lager · good match
Helles or pils, ice cold
Light bitterness and fizz refresh after garlic and broth without drowning out the mussels.
Pils or Helles: What's the Difference?