Mussels À La Tick

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 3 kg mussel (s), (mussels)
  • 2 carrot (s)
  • 0.5 ½ celeriac
  • 0.5 ½ tuber fennel
  • 1 leek
  • 300 g butter
  • 1 bunch parsley, smooth
  • 2 vegetable onion (s)
  • 300 ml white wine, dry
  • 200 ml vegetable stock
  • 2 bay leaves
  • 10 black peppercorns
  • 6 grains allspice
  • 4 carnation (s)
  • salt
  • Cayenne pepper
  • Black pepper from the mill
Mussels À La Tick
Mussels À La Tick

Instructions

  1. Rinse and peel the fennel, carrots and celeriac and cut into bite-sized pieces. Wash and dry the leek, halve and cut into fine strips.
  2. Cut 50 g butter into small pieces and place in the freezer.
  3. Wash the parsley, shake dry and pluck the leaves off. Put some of them aside for garnish and coarsely chop the remaining leaves.
  4. Put the bay leaves, pepper, allspice and cloves in a tea bag and close it tightly.
  5. Brush the mussels vigorously under cold water. Sort out opened and broken mussels well.
  6. Place the cleaned mussels in cold water for about 20 minutes so that the sand is rinsed out. Then rinse again briefly and drain well.
  7. Peel the onions and cut into cubes. Heat 50 g butter in a large saucepan. Add onion cubes and sauté until translucent while stirring. Add the vegetables to the onions and sauté briefly. Season well with salt, pepper and cayenne pepper.
  8. Deglaze the vegetables with the white wine, add the spice bags, bring to the boil briefly, pour in the vegetable stock and simmer for about 15 minutes.
  9. Now turn the heat to maximum, bring to the boil, put the mussels in the pan. Cook over high heat with the lid closed for about 8 minutes until the shells open. Shake the pot briefly halfway through the cooking time.
  10. Remove the mussels from the broth with a slotted ladle and serve them in deep plates. Sort out the mussels that did not open during cooking.
  11. Season the stock with salt and pepper. Remove the spice sachet. Add the parsley and the remaining 200 g butter, bring to the boil again briefly, remove from the heat, assemble with the 50 g frozen butter cubes and pour over the mussels.
  12. If you like to eat the mussels from the large pot, simply pour the stock into another pot after the mussels have cooked for 8 minutes and otherwise proceed as described above. Then pour the finished, assembled brew over the mussels in the pot.
  13. Garnish with the parsley leaves.
  14. As a side dish, black bread with butter and baguette for the brew.

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