Mussels in Onion-Pumpkin Broth

For the mussels in onion-pumpkin broth, clean the mussels thoroughly and brush under running water.

Discard any mussels that have already been opened.

In a large saucepan, heat 3 tablespoons olive oil, sauté onions cut into rings and garlic cloves cut into slices.

Add saffron and bay leaves as well as the squash and sweat as well.

Pour in white wine, tomato juice and Noilly Prat and boil down completely.

Add the mussels and simmer, covered, for about 2 minutes.

Season with a little Tabasco, salt, pepper, fresh fennel and dill.

If the broth is too thick, thin it with some stock.

If it is too thin, add some Mie de Pain.

Serve the mussels with the broth in deep plates and decorate preferably with an empty mussel that serves as tongs or gripper.

Preparation Tip:

To finish, you can add fresh lemon juice and freshly ground pepper over the mussels.

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