Mussels Rhenish style

Ingredients for 4 servings:

• 3 kg mussels (mussels)
• 3 tbsp butter
• 2 carrots, roughly chop
• 2 onions, cut into rings
• 1 leek(s), cut into rings
• 1 clove(s) garlic clove(s), crushed
• 500 ml dry white wine
• 500 ml fish stock
• salt and pepper
• 1 bunch parsley, flat, finely chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Brush the mussels under cold running water and remove the beards. Discard any mussels that have already opened. Melt the butter in a saucepan and sauté the carrots, onion, leek, and garlic. Deglaze with the wine and fish stock and bring to a boil. Add the parsley to the stock. Add the mussels to the pan and cover. After about 7-8 minutes, the mussels will open. Discard any mussels that have not opened. Arrange the mussels in deep plates and pour the stock over them. Sprinkle with the remaining parsley and serve with rye bread.