in Germany

Gabi's Rhenish mussels

updated

Spread the love

Ingredients for 4 servings:

  • 4 kg mussels, extra large
  • Parsley
  • 4 onions
  • ½ celeriac
  • 2 carrots
  • 2 stalk(s) leeks
  • 2 liters of water
  • 500 ml white wine
  • some salt
  • 2 tbsp black pepper
  • 1 piece(s) butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel and finely chop the vegetables, slicing the onions into rings. Bring all ingredients for the broth to a boil and simmer for a few minutes (you can also prepare the broth in advance, so it will infuse nicely). Clean the mussels and add them to the boiling broth. Reduce the heat slightly. Cover and cook for about 5-10 minutes. Once the mussels have opened, remove them from the pot and serve immediately. Serve with buttered brown bread.

Facebook Comments

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.

The best onion cake

Eggnog cherry cake