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Mussels East Frisian style

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Ingredients for 2 servings:

  • 2 kg mussels
  • 1 bunch of soup vegetables
  • 1 tbsp butter
  • 3 onions
  • 15 peppercorns
  • 5 bay leaves
  • Salt
  • ¼ liter white wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

First, thoroughly wash and brush the mussels. Then, in a pot, make a stock with water, the white wine, soup vegetables, sliced ​​onions, a knob of butter, salt, bay leaves, and peppercorns, and simmer for about 15 minutes. Finally, add the mussels, adding more water if necessary. The mussels should be completely covered and boil briskly for about 6 minutes. Only the perfect mussels will open during cooking; discard any that are closed. Serve the mussels in a preheated large tureen.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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