Summary

Ingredients

• 2 kg mussel (s) (mussels)
• 1 bunch soup vegetables
• 1 onion (s), white
• 500 ml white wine, dry
• ml 1,200 water
• 3 tablespoon salt
• 12 pepper - grains, 4 them crushed
• 2 bay leaves
• bread (s)
• butter

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Instructions

1. Cut the soup vegetables and onions into small cubes or narrow strips and place in a very large saucepan (at least 7.5 l) with wine, water and spices.
2. Soak the mussels well in cold water in a large bowl or tub and remove their smallpox and small whiskers. If you remove the mustache on the straight side, the possibly slightly opened mussel closes tightly. If the shell is still a little open, you can squeeze it a few times underwater.
3. If it is not yet firmly closed, carefully touch the gap with the knife. If the clam does not move or seal, discard. Only the closed mussels may be used. Once the mussels have been cleaned, rinse them well again. The mussel stock should now boil strongly. Add the mussels all at once and cook in the stock for 12-15 minutes.
4. Arrange the now wide open mussels on a plate with the vegetables and the stock. If the mussels have not opened, please do not eat them! This goes well with dark bread with butter and a well-chilled, tangy white wine.