Larded Leg of venison, Larded Turkey mallets,  Penne Nere Rigate and Black garlic butter 

Mussels in tomato white wine broth with black garlic

For 4 persons

Difficulty Level:                               Moderately Difficult

Expenses:                                           8-12 Euro

Time Effort:                                       2-3 Hours

                                                               Preparation takes 2.0 – 2.5 hours

Tools

Big sieve, big pot, gastro rubber gloves

Ingredients

For the broth

• 5 celery sticks (slices)
• 1 celeriac (with “green”, finely diced)
• 1 bundle soup green (leek, carrots, celery, chopped)
• 6 tbsp virgin olive oil
• 2 large vegetable onions (finely diced)
• 3 fresh cloves of garlic (in fine slices)
• 2 sprigs thyme
• 2 tablespoons thyme honey
• 1 bunch parsley (smooth, chopped)
• 2 parsley roots (peeled & diced)
• ½ tsp salt
• coarsely ground black pepper (quantity and grind to taste)
• 3 bay leaves
• 5 juniper berries
• 5 tomatoes (diced, can also come out of the tin)
• 1 small tin of tomato paste
• 0,3l water
• 0,5l white wine (dry or sweet to taste)
• 2 lemons (quartered)

afterwards

• 2,0 to 3,0kg fresh mussels
• 20-25 cloves black garlic (diced, add tempered when serving)

Preparation

For the broth, heat 2 tablespoons of olive oil in the large pot and then add the ingredients in the following order:

1. the vegetable onions
2. the fresh cloves of garlic
3. the parsley root
4. the thyme
5. the bay leaves
6. juniper berries
7. the celery of the perennials
8. the celeriac
9. the chopped soup green – except for the parsley

Up to this point make sure that enough roast aromas have developed!

10. 4 tbsp olive oil
11. the thyme honey
12. salt & pepper
13. water
14. the tomatoes
15. the tomato paste
16. the white wine
17. the parsley

Allow to boil down for at least 1-1.5 hours – best of all let it cool down completely in between and heat it up again.

While the brew is about to be completed, the mussels are washed and cleaned. The mussels should – if they are open – close with a light touch – if one or the other does not, please sort them out before cooking.

Now place a pot for the mussels on the stove and heat a large ladle of the prepared broth in it – when the broth is boiling add the mussels for about 10 minutes and close the pot with a lid.

Once the mussels are ready, portion them onto the plates (be careful to sort out any mussels that are still closed) and sprinkle with lemon juice. Then pour a small ladle of broth over each one and finally some of the chopped parsley before serving – ready!

Depending on your preference, the shells of the mussels can of course also be removed beforehand, but from our point of view it is more fun with the shells – don’t forget the bib!