A wonderful recipe for all strawberry lovers!
Rinse and brush mussels properly under running water, discard open ones. Cut the onions, carrots and celery into thin strips, chop the garlic and put them with the juniper berries, salt, bay leaf spice and pepper into a large saucepan with the white wine as well as the juice of one lemon form. Boil everything in about 10′, then add the mussels and cook for another 5-10’with the lid closed, shaking the saucepan from time to time so that
the mussels open evenly. Remove the mussels, discarding closed mussels, and place in deep plates. Spread the clear soup evenly over them and bring to the table hot.
Serve with: : baguette
Drink: : dry white wine **
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