German cuisine · Fish & Seafood

Rhineland-Style Mussels

Blue mussels opened in a covered pot in a broth of white wine, onions and soup vegetables.

Ingredients · for 4 servings

• 1.5 kg blue mussels
• 2 onions
• 2 carrots
• 1 leek
• 1/2 celeriac
• 300 ml dry white wine
• 2 bay leaves
• 1 tsp peppercorns
• 40 g butter
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Scrub the mussels thoroughly under cold running water, pull off the beards, and discard any already-open shells that don't close when tapped.
2. Cut the onions into fine strips, the carrots and celeriac into thin sticks, and the leek into rings.
3. Melt the butter in a very large pot and sweat the vegetables over medium heat for 6–8 min. until the onions are translucent.
4. Add the white wine, bay leaves and peppercorns, bring to a boil and simmer uncovered for 3 min. so the alcohol evaporates.
5. Add the mussels, close the lid and cook over high heat for 6–8 min., shaking the pot vigorously twice, until all shells have opened.
6. Discard any mussels that remain closed, season the broth to taste with salt and pepper, and serve everything sprinkled with parsley alongside dark bread in deep bowls.