Gabi`s Rhenish Mussels
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 kg mussel (s) (mussels, extra large)
- parsley
- 4 onion (s)
- 0.5 ½ celeriac
- 2 carrot (s)
- 2 leeks
- 2 liters water
- 500 ml white wine
- a bit salt
- 2 tablespoon black pepper
- 1 piece (s) butter
Print Recipe
Pin Recipe Instructions
- Peel and chop the vegetables, cut the onions into rings. Bring all the ingredients for the brew to the boil and let it simmer for a few minutes (you can also prepare the broth, then it pulls through nicely).
- Clean the mussels and add them to the boiling stock. Turn the heat down a bit. Cover and cook for approx. 5-10 minutes. As soon as the mussels are open, remove them from the pot and serve immediately.
- Serve as a side dish with brown bread with butter.
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