Rhenish Mussels
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg mussel (s) (mussels)
- 2 leek stick (s)
- 3 carrot (s)
- 0.5 ½ celery
- 1 onion (s)
- 250 ml white wine
- chives
- 1 packet spice mix (mussel spice)
- Pepper, whiter
- possibly dill
- possibly thyme
- water
Print Recipe
Pin Recipe Instructions
- Wash and clean the leek, carrots and celery. Cut the leek and carrots into fine rings, finely chop the onions and celery. Place the mussels in a basin or bowl and wash under cold running water. Do not use broken and open mussel shells for consumption.
- Fill a large saucepan a quarter with water, add the vegetables, mussel spices and all the other spices. Cook for about 20-30 minutes. Add the mussels and the white wine and cook gently for about 10-20 minutes with the pot closed. During cooking, carefully use a ladle to carefully lift the mussels back into the stock.
- Arrange the opened mussel shells on a soup plate and pour the stock over them. Black bread with butter is served with it.
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