Mussels in Red Wine

For mussels in red wine, de-bark the mussels.

Cover the bottom of a saucepan with a little water and bring to the boil. Add the mussels, close the lid and steam. Stir the mussels from time to time.

Once all the mussels are open, let them steep for a maximum of 5 more minutes.

Remove the mussel meat from the shells, place in a bowl and keep warm.

Briefly sauté the cleaned mushrooms in a little water. Remove from the pot, let drain, cut in half and add to the mussels kept warm.

Melt the butter in the frying pan and before it foams add the bay leaf, onion, clove and finally the flour, stirring all the time.

Pour in the clam broth or fish stock and bring to a slow boil.

Add red wine and sugar to taste Form.

Pour the red wine sauce over the warm mussels and mushrooms and leave the mussels in red wine for another 5 minutes in a preheated oven at 180° Celsius.

Preparation Tip:

Rice goes well with mussels in red wine!

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