Fresh mussels with walnut sauce

Name: fresh mussels with walnut sauce
Total time: 20 min
Yield: 4
Ingredients: 2 kilo msc fresh mussels; 2 tablespoon olive oil; 2 bunch onions; 100 gram root; 6 tablespoon leaf parsley; 80 gram peeled walnuts

Ingredients

Directions

Cut the spring onion into pieces of 1 cm and the carrot into thin slices.
Chop the parsley roughly.
Rinse the mussels in a colander under running water and let it drain.
Tap mussels that do not automatically close against the work surface.
Remove mussels that are not yet closed and broken mussels.
Put the olive oil in a mussel pan or casserole and place the mussels on it.
Divide the spring onion, carrot and a little bit of parsley.
Cook the mussels in 6-8 minutes until all the shells are open, shake the pan regularly.
Spoon the mussels in deep plates and keep them warm under aluminum foil.
Puree the walnuts in the food processor with 100-150 ml of mussel liquid and the remaining parsley into a sauce.
Add more moisture if necessary.
Pour 1 tablespoon walnut sauce over each plate with mussels.
Give the remaining sauce to dip the mussels.
Tasty with baguette and salad.