Cut the onion in half, peel and dice finely.
Peel the potatoes and carrots and cut them into thin slices, halve the potatoes beforehand if necessary and quarter them, depending on their size.
Peel and slice the garlic.
Sweat the vegetables in half of the olive oil, deglaze with white wine and broth and cook with lid until al dente.
Wash and clean the mussels and put them in a bowl.
Cut the spring onion into oblique slices, the pepper into strips and the lemon peel finely.
Add the prepared spring onions, peppers and lemon peel to the vegetables.
Then add the prepared mussels and season with pepper and chilli.
Cook the mussels for 8-10 minutes with lid.
Arrange the mussels with the vegetables, mix the mussel stock with the remaining olive oil until foamy and pour into the mussels.
Serve quickly with fresh baguette or other white bread.