Rhenish Style Mussels
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 kg mussel (s), (mussels)
- 2 tablespoon rapeseed oil
- 2 carrot (s)
- 2 onions)
- 1 leek
- 0.5 ½ bunch parsley, smooth
- 3 cloves garlic
- 1 glass white wine, drier
- 500 ml fish stock
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the mussels thoroughly under cold running water. Then remove the “mussel whiskers” with a small blunt knife. Do not use opened mussels that no longer close when they are pressed lightly.
- Clean the carrots, onions, leeks and garlic cloves and cut into large cubes.
- Heat the oil in a large, shallow saucepan. Sweat the vegetables and mussels in it. Deglaze with the wine and add the fish stock. Season to taste with salt and pepper. Add the parsley stalks and bring to the boil briefly. Then let everything simmer for about seven to eight minutes. In the meantime, finely chop the parsley.
- Serving:
- Put the mussels with a little broth on a deep plate and sprinkle with the parsley. Good Appetite!
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