Classic Rhenish Style Mussels
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
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
- Cook the diced vegetables and the peppercorns in lightly salted water for 5 minutes. Then add the white wine and the cleaned (closed) mussels. Cook for another 5 minutes.
- Then lift out the mussels. Throw away those that are still closed. Serve with baguette or black bread and butter.
- To be used as a starter for 8 people.
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