Mussel pilaki

Ingredients

• •80 large mussels (without shells)
• •1/2 cup olive oil
• •2 medium onions
• •1 small celeriac
• •1 large tomato
• •1 large potato
• •2 medium carrots
• •4 glasses water
• •1 teapoon sugar
• •1 teaspoon salt
• •cloves of garlic
• •1 bunch chopped parsley

Directions

1. 1Cut the hairs from the mussels. Slice the onions thinly. Scrape the carrots and dice the celeriac and potatoes. Skin and slice the tomatoes.
2. 2Bring the water to the boil in a pan, blanch the mussels for 3 to 4 minutes. Drain the mussels, keeping only a cup of water in which they were blanched .
3. 3Sautee onions in olive oil in a pan. Add the prepared carrots and sautee for 2 more minutes. Add the potato, tomato, celeriac, and garlic to the glass of mussel water, sugar and salt. Cook for half an hour. After half an hour the vegetables will have absorbed some of the water and become tender. Ad the blanched mussels and chopped parsley, mix together. Remove from heat and allow to cool. Afterwards put on a plate and serve.