1.2 kg mussels
Enough water to boil mussels
20 g butter
1/2 brown onion, chopped finely
1 packet of mixed carrot, cut lengthwise
1 bunch of brocollini, cut into bite size
1 clove garlic, crushed
1/2 cup(125ml) dry white wine
6 mushrooms cup, cut thinly
4-6 Roma tomatoes, chopped finely
1 tbs olive oil
salt and freshly ground black pepper
Scrub the mussels and remove beards. Bring water to boil, add in the mussels cook covered for 5-7 minutes or until mussels open. Remove from heat, drain and shell removed. Keep warm until needed.
Heat butter in large saucepan, add onion, garlic, tomatoes, carrot, brocollini, and mushrooms; cook stirring, until onion is soft. Add wine, bring to the boil. Once boil, and vegetables are soft, turn off the heat. Season the broth to taste with salt and black pepper.
To serve, spoon the vegetables and broth on to 4 bowls, then spoon and divided mussels equal portions on to the bowls.