in Germany

Mussels classic Rhenish style

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Ingredients for 4 servings:

  • 4 kg mussels
  • 2 carrots
  • 1 stalk(s) leek
  • 2 onions
  • ¼ bulb(s) of celery or parsley root
  • 200 ml white wine
  • 10 peppercorns
  • Salt
  • 4 small baguettes or 4 slices of black bread
  • butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Boil the diced vegetables and peppercorns in lightly salted water for 5 minutes. Then add the white wine and the cleaned (closed) mussels. Boil for another 5 minutes. Then remove any mussels. Discard any that are still closed. Serve with baguette or brown bread and butter. Serve as an appetizer for 8 people.

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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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