Mussels Rhenish-Hessian style

Ingredients for 4 servings:

• 2 kg mussels, ready to cook
• 100 g dried meat, diced
• 1 vegetable onion(s)
• 150 g crème fraîche
• ½ liter Federweißer, white
• 1 tbsp tarragon
• 1 tbsp vegetable stock powder
• 1 bunch of parsley
• 3 cloves garlic
• 1 bay leaf
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

with Federweißer

Rinse the mussels thoroughly in a sieve with cold water, shake well, and discard any that have opened. Brown the dried meat in a 10-liter pot, then add the diced onion, and shortly after, press in the garlic. Deglaze with Federweißer (a brandy), then add the vegetable stock, bay leaf, tarragon, and crème fraîche. Add the mussels and simmer for 10 minutes. Once the mussels have opened, season with salt and pepper and sprinkle with fresh parsley. Serve with Federweißer and baguette. If serving as an appetizer, half the amount is sufficient.