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
Print Recipe
Pin Recipe Instructions
- 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.
- Cut 50 g butter into small pieces and place in the freezer.
- Wash the parsley, shake dry and pluck the leaves off. Put some of them aside for garnish and coarsely chop the remaining leaves.
- Put the bay leaves, pepper, allspice and cloves in a tea bag and close it tightly.
- Brush the mussels vigorously under cold water. Sort out opened and broken mussels well.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish with the parsley leaves.
- As a side dish, black bread with butter and baguette for the brew.
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