Mussels in White Wine Sauce

For the mussels in white wine sauce, first rinse and brush the mussels with care. Clean and dice the leek, onion, carrot and tomato. Boil the vegetable cubes and garlic with water and white wine as well as salt and peppercorns.

Add mussels to the broth and simmer for about ten minutes. Be sure to discard any mussels that have not opened after cooking. Divide the opened mussels evenly in portions on soup plates. Strain the broth through a sieve and pour over the mussels. Serve the mussels in white wine sauce immediately.

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