Mussel Salad with Turnips

For the mussels, peel the carrots and onions and rinse the celery. Cut the vegetables into small cubes. Peel garlic and finely chop.

Place the mussels in cold water and thoroughly brush, possibly remove the "beard" with a small knife. Throw away mussles that are already opened. Then place the mussels under running water and drain.

Heat the oil in a wide saucepan, add the vegetables on medium heat, sauté until translucent and add the garlic. Sprinkle in the sugar. Add the white wine. Boil the white wine stock, simmer for a few minutes and season with salt and pepper. Add the mussels and cook covered for 3-5 minutes until they have opened. Shake the pan from time to time. 

Remove the mussels from the broth, throw away any closed mussels and remove the mussel meat from the shells. Then let cool slightly.

For the turnip, peel the turnip, rinse and cut into small cubes. Rinse, trim and cut the celery into small cubes. Peel the apple into quarters, remove the seeds and finely dice.