Steamed mussels with shrimp and garlic bread

Based on 28 ratings

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
700 g mussels (ready to cook)
200 g shrimp (peeled, deveined)
1 bulb fennel
50 g carrot
shallots
2 cloves garlic
150 ml white wine
bay leaf
1 sprig thyme
10 g parsley
lemon
olive oil for frying
salt
pepper
garlic bread (to serve)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • tall pot with lid
  • cooking spoon

Nutrition per serving

Cal
265
Protein
31g
Fat
5g
Carb
9g

Step 1/5

Peel, crush, and roughly chop the garlic cloves. Finely dice the fennel, carrots, and shallots.
  • 2 clove garlic
  • 1 bulb fennel
  • 50 carrot
  • 2 shallots
  • cutting board
  • knife

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

Step 2/5

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.
  • 200 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

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

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.
  • 700 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

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.
  • 10 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.