Steamed mussels with shrimp and garlic bread

Steamed-mussels-with-shrimp-and-garlic-bread-5
A super easy one-pot meal – quick to prepare, yet still impressive.

 

Difficulty: Easy

Time: 20 min. preparation time, 0 min. baking time

Nutrition: Calories ca 265 / Protein 31g / Carbohydr. 9g / Fat 5g

Ingredients (2 servings)

700 gmussels (ready to cook)
200 gshrimp (peeled, deveined)
50 gfennel
50 gcarrot
2shallots
2garlic cloves
150 mlwhite wine
1bay leaf
1 sprigthyme
0.5 bunchparsley
1lemon
olive oil for frying
salt
pepper
garlic bread (to serve)

Utensils

tall pot with lid, cooking spoon, cutting board, knife

Wine Tip

Pinot Grigio, 2012
A refreshing, pleasant, cooled pinot grigio is the perfect companion for this Mediterranean dish. The mild acidity of this Italian white wine playfully augments the fine flavors of mussels and scampi.

Step 1

Steamed mussels with shrimp and garlic bread

Peel, crush, and roughly chop the garlic cloves. Finely dice the fennel, carrots, and shallots.

cutting board, knife

2 garlic clove / 50 g fennel / 50 g carrot / 2 shallots

Step 2

Steamed mussels with shrimp and garlic bread

Sear the shrimp in a hot saucepan with some olive oil and the roughly chopped garlic. Season with salt and pepper, then remove from the saucepan.

tall pot with lid, cooking spoon

200 g shrimp / olive oil for frying / salt / pepper

Step 3

Steamed mussels with shrimp and garlic bread

Sauté the diced vegetables in the same saucepan and season with salt and pepper. Add a small amount of olive oil if required.

olive oil for frying / salt / pepper

Step 4

Steamed mussels with shrimp and garlic bread

Add mussels and, again, season with salt and pepper. Deglaze pan with white wine and add bay leaf and sprig of thyme. Put the lid on for approx. 5 – 7 min., so that the mussels can open in the steam.

700 g mussels / 150 ml white wine / 1 bay leaf / 1 sprig thyme / salt / pepper

Step 5

Steamed mussels with shrimp and garlic bread

Meanwhile, chop parsley and cut lemon into wedges. As soon as the mussels have opened, fold in the parsley, put the shrimp back in the saucepan, and place the lemon wedges on top. Serve in stock.

cutting board, knife

0.5 bunch parsley / 1 lemon / garlic bread (to serve)