The Paris Affair

Muscheln

Muschel n

2kg mussels

1 glass of white wine

Salt

Peppercorns

Bay leaves

Butter

1 onion, chopped

1. Clean the mussels.

2. Tip the mussels into a large pan with a tight-fitting lid.

3. Add the wine, salt, peppercorns, bay leaves, butter and chopped onion.

4. Set the pan over a high heat and seal with the lid.

5. When the pan starts to steam, cook the mussels for 3–4 minutes, shaking from time to time until they open.

6. Serve with the pan juices as a broth.