Fresh mussels in vegetable stock

01. February 2017

Duromatic: For 4 persons

Difficulty: easy
Time taken: up to 30 minutes
Cooking time: 2 minutes
Setting: 2
Steam release mode: slow


  • 2 kg mussels, prepare
Wash mussels under running water, remove obstinate residues and beards with a paring knife. The mussels should be closed. Check open mussels to see if they are still fresh.
Spoon test: Lightly tap the open mussel with a small spoon. If it closes, then it is still alive. Otherwise discard.
  • 1 small onion, chop finely
  • 2 garlic cloves, press
  • 1 carrot, peel and cut into small cubes
  • 1/4 stick of celery, slice finely
  • 1 red chilli, core and slice into strips
  • 2 tomatoes, halve, core, cube
  • 4 tbsp chopped flat parsley
  • 2 tbsp olive oil
  • 300 ml dry white wine

Ingredients garnish

  • 1 lemon, quarter and core
  • As accompaniment: Fresh olive or garlic bread


Heat olive oil, lightly cook onions and garlic. Add vegetables and cook together. Add half of the parsley, douse with the white wine and simmer for a few minutes. Add the mussels and stir. Close the lid of the Duromatic. Cook on setting 2 for 2 minutes. Then release steam slowly in steam release mode.

Arrange the mussels in soup bowls. Discard closed mussels. Add the vegetables with some stock and sprinkle with parsley; enjoy as a soup.


  • Duromatic 6 litre

Source: Kuhn Rikon AG

Kuhn Rikon AG

Fresh mussels in vegetable stock
* incl. VAT, plus shipping