Mussels in sherry with roasted carrot

Name: mussels in sherry with roasted carrot
Cook time: 20 min
Total time: 55 min
Yield: 4
Ingredients: 600 g rainbow root mix; 4 el cold butter; 4 kg fresh mussels; 2 toe garlic; 250 ml medium sherry; 20 g fresh flat parsley; 1 lemon cleaned up

Sherry cooked mussels with carrot mix and garlic.

Ingredients

Kitchen Stuff

1 baking paper
1 baking tray
1 mussel or soup pan

Directions

Preheat the oven to 180 ° C. Divide the root mix over a baking tray covered with parchment paper.
Divide the butter into pieces and sprinkle with salt and pepper.
Roast the carrot for about 35 minutes in the middle of the oven. Times regularly.
In the meantime, remove the mussels that are broken or remain open when you tap them.
Rinse the mussels in cold water and remove the ones that are now open. Leave them in cold water.
Slice the garlic. Heat the butter in the mussel pan and fry the garlic for 1 min.
Add the mussels and sherry and cook on high heat with the lid on the pan in 6 min. Until done. Shake the pan regularly.
Meanwhile, cut the parsley fine. Grate the yellow skin of the lemon and cut the fruit into pieces.
Spoon the carrot onto a bowl and mix with the lemon zest and half of the parsley.
Sprinkle the mussels with the rest of the parsley and serve the lemon portions.