John Myers
Fish: Mussels of Rhineland Style
The perfect fish: mussels of rhineland style recipe with a picture and simple step-by-step instructions.
- 3 kg Cleaned mussels
- 2 Vegetable onions
- 1 pole Leek
- 2 Thick carrots
- 0,5 Well Flat leaf parsley
- 6 Juniper berries
- 3 Cloves
- 2 Bay leaves
- Salt
- Plenty of white pepper
- 4 Discs Rhine. Black bread
- Butter
- Skin the onions and cut into rings, if necessary. halve again. Clean the leek and cut into rings. Wash the parsley thoroughly, drain and roughly chop except for the stalks.
- In a large saucepan, bring about 1 – 1 1/2 liters of water together with 1 piece of butter with onions, vegetables, parsley, bay leaf, juniper berries and cloves to the boil, put on the lid and simmer for a good 10 minutes.
- In the meantime, it is best to put the mussels in cold water in the sink and wash them again thoroughly (there might still be sand). Then sort out the battered or open mussels and throw them away.
- Now add the mussels to the stock, lightly salt and pepper.
- Cover and cook over high heat for about 7 – 8 minutes (the mussels must all have opened).
- Place the finished mussels in 4 deep plates or bowls, fill up with southern and vegetables and serve with the buttered black bread. A delicious beer helps against the heat.
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