Mussels of all kinds, boiled as have virtually rubber, dense structure and saltwater, very strong flavor. In cooking mussels freshwater not used, and cook a meal of shellfish with green and blue lips.

To prepare the mussels with white wine and fresh vegetables will need the following set of components:

  • Bay leaf (2 pieces);
  • marine mussels (1.5 kg);
  • greens fresh in the assortment;
  • carrots of medium size (4 pieces);
  • dry white wine (127 ml);
  • onions (2 pieces);
  • vegetable broth (220 ml);
  • garlic cleaned teeth (2 pieces);
  • freshly ground black pepper and fine salt;
  • leeks (1 piece);
  • olive oil (1 tbsp).

Under running cool water to wash very carefully the marine mussels, in the same time it is necessary to remove growths from the shells. Should also review all the mussels and if there are those who have been previously opened shell, they should be immediately discarded, since they are completely unfit for human consumption.

Garlic teeth in the required quantity, onions and carrots first, clean, then chop into small cubes. Shred is not very wide rings leg cleaned leeks. Olive oil in the required amount of heat in a frying pan with a thick bottom, put into it a pre-prepared root vegetables and garlic, add ground pepper and salt.

To these ingredients add the processed mussels, pour the wine and vegetable stock, season the contents of the pan Bay leaf, fragrant pepper and fresh thyme. Put the pan with the mussels and vegetables over medium heat until the contents begin to boil, then cover the bowl with a lid, continue cooking for a further ten minutes.

Pull from the pan the mussels that remained closed shells, to throw them away, all the other ingredients together with the broth and arrange in equal portions on plates.