Mussels with vegetables
Ingredients
Instructions
- 1 Bottle of white wine
- 2 kg fresh mussels
- 60 g Zucchini, sliced
- 60 g Whole chanterelle mushrooms
- 3 diced tomatoes
- 60 g shallots, minced
- 2 cloves minced garlic
- 1 tbsp. chopped parsley
- 1 tsp marjoram
- Salt
- Pepper
- In a large saucepan, bring the wine to a boil. Stir in vegetables, garlic, shallots, parsley and marjoram. Mix well, cook for 5 minutes then add the mussels. Cover.
- Over medium heat, cook the mussels for about 5 minutes. Stir halfway through cooking. Remove from fire.
- Remove the mussels from the pan using a slotted spoon and place them in four individual bowls.
- Divide the pan juices and vegetables between the servings.
- To serve.
Mussels with vegetables
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