Mussels with Garlic butter

Name: Mussels with Garlic butter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon fresh parsley finely cut; 2 cloves garlic pressed; 1 teaspoon lemon juice; 150 g soft butter; 2 kilo Mussels; 3 thin leeks in half rings; 3 roots in thin slices; 2 tablespoons dry white wine; 6 Juniper berries dried

A tasty recipe. The main course contains the following ingredients: fish, fresh parsley (finely chopped), garlic (squeezed), lemon juice, soft butter, mussels, leeks (in half rings), carrots (in thin slices), dry white wine and juniper berries (dried).

3 thin leeks in half rings
3 roots in thin slices
2 tablespoons dry white wine
6 Juniper berries dried

Directions

Mix the parsley, garlic, lemon juice and salt and pepper to taste with 100 g of butter. Wash and check mussels thoroughly. Remove broken shells and open specimens that do not close after a firm tap.
Melt some butter in mussel or casserole. Rub the leek and carrot on top of it for 3-4 minutes. Add wine, juniper berries and pepper to taste. Bring completely to the boil. Mussels in pan to pan and cook with lid on pan on high heat just cooked. Shake occasionally. Drain mussels and create herb butter in pan. Fry pan several times until all mussels are well covered with the butter.