Mussels in White Wine

For the mussels in white wine, place the mussels in a large bowl and leave to stand for 15 to 20 minutes, neatly covered with cold water.

Meanwhile, wash the vegetables and cut them into coarse pieces. Peel the onions and cut into rings. Chop the garlic.

Put the vegetables in a saucepan with the chili pepper. Add half a liter of water and the white wine. Add the allspice, pepper and bay leaves and bring to a boil with the lid on high heat, continue cooking over medium heat for ten minutes.

Put the mussels in a sieve and discard open and damaged mussels. Carefully wash the remaining mussels, changing the water frequently, removing the beards.

Put the mussels in the pot with the vegetables, steam with the lid closed on medium heat for eight to ten minutes until they have opened. Shake the saucepan a few times in between.

Arrange mussels on preheated soup plates, each with some vegetables and juice.

Serve bread or baguette with the mussels in white wine.

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