Summary

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

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Instructions

1. Dice the 2 carrots, 1 leek, 2 onions, and roughly 1/4 of a celery or parsley root into small pieces.
2. 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.
3. 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.
4. 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.