 Preparation Time |
5mins
|
 Cooking Time |
10mins
|
 Level |
Easy
|
 Serves |
4
|
3 pounds Fresh mussels, scrubbed and debearded
1 peeled and sliced Carrot
peeled and sliced Small onion
1 stalk, sliced Celery
1 Bay leaf
1 Slice of lemon
a dash of Black pepper
200ml White wine
In a large pot, combine the carrot, onion, celery, bay leaf, pepper, lemon slices and white wine.
Bring to a boil over high heat, and add the mussels.
Cover the pan, and cook shaking, every minute or so to help the mussels cook evenly.
When all of the mussels are open transfer them to a serving bowl and spoon the broth on top.
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