Summary

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

1. 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.
2. 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.
3. Arrange the opened mussel shells on a soup plate and pour the stock over them. Black bread with butter is served with it.