Mussels in Wine Garlic Sauce

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Ingredients

2 kg	mussels
1 tbsp	olive oil
5 clove(s)	garlic
2 medium	carrots
3 stick(s)	celery
400 g	tomatoes, canned
250 ml	white wine
250 ml	fish stock
250 ml	cream
1	juiceof 1 lemon
2	bay leaves
8	juniper berries
5	chili peppers, dried (or some chillie powder)
	salt, pepper
1	lemon, cut in wedges, to garnish
some	parsley

Method

Preparation time: ca. 1 hr / Grade of difficulty: medium / Calories per portion: n/a

Clean mussels properly and remove beards.

Chop onion and garlic, cut carrots very finely, chop celery into small pieces.

Heat oil in a large pot and add onion, garlic and vegetables. Cook well until soft.

Add tomatoes, then white wine and fish stock. Add bay leaves, juniper berries, chilies (or powder) and a little salt and pepper, then let it simmer for about 20 minutes.

Add cream and season to taste with some sugar and lemon juice.

Now add the mussels, bring to a boil, cover pot with the lid and cook for about 10 minutes. Shake pot a few times.

Arrange mussels and some broth on plates, add a piece of lemon and sprinkle with some parsley. Serve with baguette.