Mussels in a Spicy Carrot Sauce

by Fattig.student
30 min
Mussels in a Spicy Carrot Sauce


  • 500 g mussels
  • 1/4 dl dry white wine
  • 1 1/2 dl carrot soup
  • 2 tbsp fresh coriander
  • 1/4 x lime


  1. Note! If you don't have a splash of white wine lying around, you can use apple juice instead.
  2. Rinse and wash the mussels well. Discard any shells that are damaged or do not close if you hit them carefully against the kitchen counter.
  3. Add white wine (or apple juice), carrot soup and mussels to a saucepan. Let the mussels steam with the lid on until all the shells open.
  4. Take the mussels out of the pot and discard the ones that didn't open.
  5. Serve the mussels with finely chopped coriander and lime juice.