Steamed mussels with shrimp and garlic bread
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 g | mussels (ready to cook) |
| 200 g | shrimp (peeled, deveined) |
| 50 g | fennel |
| 50 g | carrot |
| 2 | shallots |
| 2 | garlic cloves |
| 150 ml | white wine |
| 1 | bay leaf |
| 1 sprig | thyme |
| 0.5 bunch | parsley |
| 1 | lemon |
| 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
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
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
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
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
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)
