Ingredients
- —1 kg fresh mussels, cleaned
- —1 small onion, finely chopped
- —1 stalk of leek, sliced into half rings
- —1 stalk of celery, finely chopped
- —1 clove of garlic, minced
- —1 bay leaf
- —1 teaspoon olive oil
- —100 ml vegetable broth (light, sugar-free)
- —1 teaspoon lemon zest
- —Juice of 1/4 lemon
- —Handful of fresh parsley
- —Pepper to taste
Instructions
- Heat the olive oil in a large pot and briefly sauté the onion, leek, garlic, and celery.
- Add the bay leaf and pour in the vegetable broth.
- Bring to a gentle boil.
- Add the mussels to the pot, cover with a lid, and steam for 4–6 minutes until all the shells have opened.
- Stir in the lemon zest, lemon juice, and parsley.
- Shake the pot briefly to mix everything and serve immediately.
Serving Tip
Serve in deep bowls with extra parsley and a touch of lemon zest for a fresh winter twist.
Storage Tip
Serve mussels immediately; never reheat leftovers.
RECIPE_ID: 265d1880...
LAST_UPDATE: 2/18/2026