What do you need:

250 - 350 grams of cooked mussels
350 - 400 grams of sauerkraut
60 grams of butter
3 spring onions, with lots of fresh greenery, cut into small rings
4 tablespoons of (not too dry) white wine
6 drops of Greensweet-stevia Natural or 1 tablespoon of Greensweet Sweet
2 tablespoons (sunflower) oil
1/2 tablespoons finely chopped (leaf) parsley
1/2 tablespoons finely chopped chives

This is how you make it:

Dry the mussels with kitchen paper. Drain the sauerkraut and remove with two forks. Heat a pan with a thick bottom and let 30 grams of butter melt. Add the sauerkraut and spring onions. Pour the wine over it and wait until everything has come to the boil. Temper the heat source. Add Greensweet stevia. Put the lid on the pan and let it simmer for 12 - 15 minutes. Heat a wok and let the oil roll in it. Bake the mussels in, while constantly stirring, not much longer than 3 minutes. Add a knob of butter at the last minute (the remaining 30 grams).

Serve tip:

Put the sauerkraut as beds on preheated plates. Arrange the mussels in the middle. Sprinkle dish with garden herbs.