Mussels with young onions in soup
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ingredients
1,5 kg mussels 150 ml vegetable broth 150 ml white wine 2 tbsp butter 1 pinch salt a little ground black pepper 400 g young onions 1 tbsp cream 100 g sour cream
procedure
1. Take over the mussels. Discard the open shells as they are spoiled. Wash the mussels thoroughly with a brush under running water and place them in a larger container. 2. Pour the stock and white wine over the mussels, add the butter, season with salt and ground black pepper and simmer covered for 10 to 12 minutes. 3. Remove the smothered mussels and take out the closed shells as they are spoiled. Remove the meat from the open shells and leave to stand in the heat. Set aside the clam broth for further use. 4. Clean, wash and cut the onion into pieces. Place in the clam broth and cook for about 5 minutes. 5. Add the clam meat and cream to the Vegetable Recipes and simmer a little. Finally, add the sour cream and season with salt and pepper to taste.
