Steamed mussels with shrimp and garlic bread

Step 1/5

• 2 cloves garlic
• 1 bulb fennel
• 50 g carrot
• 2 shallots

• cutting board
• knife

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

Step 2/5

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

• tall pot with lid
• cooking spoon

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.

Step 3/5

• olive oil for frying
• salt
• pepper

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

Step 4/5

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

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.

Step 5/5

• 10 g parsley
• 1 lemon
• garlic bread (to serve)

• cutting board
• knife

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.

Enjoy your meal!