Prawns in White Wine and Garlic Sauce – Pareve version

👨‍🍳 Method

For the Fried onion

1. 1
   Rinse the mussels well in cold water and discard any that are already open.
2. 2
   Heat the olive oil in a wide pot over medium heat.

   ⚙ Pan-fryingStoveWide, shallow pot
3. 3
   Add the shallots and fry 3 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

To assemble

1. 5
   Pour the wine into the pot and bring to a boil.

   Stove
2. 6
   Add the mussels, cover and cook 5–7 minutes, until it opens.

   StoveLid

   💡The shellfish are done when they open, after just a few minutes: long cooking makes them tough.
3. 7
   Discard any that didn't open.
4. 8
   Add the canola oil and lemon juice and shake the pot.

   Stove
5. 9
   Scatter the parsley on top and serve with the broth and country bread.