Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 kg mussel (s)
- 2 carrot (s)
- 1 leek (leek)
- 2 onions)
- 0.25 ¼ tuber / n celery or parsley root
- 200 ml white wine
- 10 peppercorns
- salt
- 4 small baguette (s) or slices black bread
- butter
Print Recipe
Pin Recipe Instructions
- Dice the 2 carrots, 1 leek, 2 onions, and roughly 1/4 of a celery or parsley root into small pieces.
- Bring lightly salted water to a boil over medium-high heat in a large pot. Add the diced vegetables and 10 peppercorns. Simmer over medium heat for 5 minutes.
- Add the 200 ml white wine and the cleaned, closed mussels to the pot. Simmer over medium-high heat for 5 minutes until the mussel shells open.
- Lift the mussels out with a slotted spoon and discard any that remain closed. Serve with 4 small baguettes or black bread slices and butter.
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