Instructions

Follow the steps and taste along the way.

1. Prepare the mussels

   Rinse the mussels under cold running water and scrub any dirt from the shells with a brush. Pull off the fibrous beards. Discard any cracked mussels; gently tap open mussels against the sink and discard any that do not close.

2. Chop the vegetables

   Peel the potatoes and cut them into roughly 1.5 cm cubes. Slice the leek lengthwise, rinse it thoroughly and cut it into thin half-moons. Finely chop the garlic.

3. Cook the tomato and leek base

   Heat the olive oil in a large pot over medium heat. Add the leek and cook for 4 minutes, until softened but not browned. Stir in the garlic and cook for 30 seconds. Add the tomatoes, water, potatoes, salt and black pepper. Bring to a gentle boil, cover and cook for 12–14 minutes, until the potatoes are almost tender.

4. Cook the mussels and beans

   Add the white beans and cleaned mussels to the pot. Stir, cover and simmer gently for 5–7 minutes, until the mussels open. Carefully shake the pot once during cooking. Discard any mussels that remain unopened after cooking.

5. Finish and serve

   Turn off the heat. Stir in the lemon juice and chopped parsley. Taste the broth; if needed, add no more than an additional 1 g of salt. Divide between two deep bowls and serve hot.