Mussels in white wine
A source of protein and omega-3 fatty acids, mussels contribute to heart and brain health. Their delicate flavor combined with the aroma of garlic and parsley makes the dish exquisite and nutritious.
Roman Klymenko
15 years on low-carb nutrition
Sort the mussels in shells (600–1000 g). Remove the “beards”. Scrub with a brush. Discard open and unresponsive mussels.
Soak the mussels in cold salted water (1 liter of water + 2 tablespoons of salt) for 1–2 hours. Rinse before cooking.
Finely chop the onion (1 piece), celery (1 stalk), and garlic (2 cloves).
Heat olive oil (1 tablespoon) in a deep pot. Add the onion, celery, and garlic. Sauté for 2–3 minutes until soft.
Pour in white wine (100 ml). Add bay leaves (2 pieces). Bring to a boil.
Add the mussels. Cover with a lid. Cook for 2–3 minutes, shaking the pot occasionally. Cook until all shells are fully opened. Discard any closed mussels.
Add finely chopped parsley (a few sprigs). Stir. Remove from heat. Serve immediately, drizzled with the fragrant broth.
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