Ingredients:
2 onions peeled and diced
1 large carrot, peeled and
sliced
1 large leek, washed and sliced
½ red pepper, diced
½ green pepper diced
1 clove garlic, crushed
¾ pint of white wine.
1 Bay leaf
fresh coriander leaves
1 tsp olive oil
Salt and freshly milled black
pepper
Serve with warm crusty bread, a
good chilled Chardonnay and a crispy green salad.
Mussel Preparation.
Wash the mussels under running
water and scrub the mussels with a stiff brush. Discard any open mussels that do
not close within 30 seconds if you tap them.
Note: Do not chop the vegetable too
finely as their color, texture and flavor are
part of the enjoyment of this dish.
Put a teaspoon of olive oil,
the chopped vegetables, herbs and garlic in a large pan with a close fitting lid
and stir-fry them for a minute or two only. Add the wine, ½ tsp salt and plenty
of freshly milled black pepper. Place the pan on a very high heat. As soon as
the liquid is boiling, add the mussels and put the lid on the pan, ensuring a
good tight fit. Steam the mussels for just long enough so that all the mussels
are open, but no longer than that, or the mussels will be less tender. Serve
immediately in a warmed serving dish. The crusty bread is delicious if dipped in
the broth in the pan.
Enjoy!( Eet smakelijk!)
In