Summary

Ingredients

• 2 kg mussel (s) (mussels)
• 250 g carrot (s)
• 100 g parsley (parsley root)
• 100 g celeriac
• 250 g leeks
• 2 onions)
• 2 cloves garlic)
• 3 tablespoon butter
• 1 liter white wine, drier
• salt
• 2 sprigs thyme
• 2 sprigs tarragon
• 2 sprigs chervil
• Parsley, some stalks it
• 2 bay leaves
• 10 pepper-grains, black

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Instructions

1. Wash the mussels under cold water, brush them and remove the beard. Discard damaged mussels. Wash, clean and dice the carrots, parsley root, celery and leek. Peel the onions and garlic cloves. Cut the onions into thin rings, chop the garlic.
2. Melt the butter in a large saucepan, steam the vegetables until translucent over a low heat. Turn up the heat, add the mussels and cook covered for about 2 minutes. Deglaze with the wine and season with a little salt. Make a bouquet of herbs from the thyme, tarragon and chervil branches and the parsley stalks and add with the bay leaves and peppercorns. Briefly bring to the boil. Cook the mussels in the closed pot for about 5 minutes over medium heat. Then lift into a preheated bowl with the slotted spoon. Discard any closed clams. Pour the brew over it through a hair sieve.
3. Serve with the baguette.