in Recipes

Mussels Rhenish style

updated

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Ingredients for 4 servings:

  • 3 kg mussels
  • 2 tbsp rapeseed oil
  • 2 carrots
  • 2 onions
  • 1 stalk(s) leek
  • ½ bunch parsley, flat
  • 3 cloves garlic
  • 1 jar white wine, dry
  • 500 ml fish stock
  • salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the mussels thoroughly under cold running water. Then remove the “mussel beards” with a small, blunt knife. Discard any mussels that open and do not close when gently pressed. Clean the carrots, onions, leeks, and garlic cloves and chop them into large cubes. Heat the oil in a large, shallow pan. Sauté the vegetables and mussels. Deglaze with the wine and add the fish stock. Season with salt and pepper. Add the parsley stalks and bring to a boil briefly. Then simmer everything for about seven to eight minutes. In the meantime, finely chop the parsley. To serve: Place the mussels on a deep plate with a little of the stock and sprinkle with the parsley. Enjoy!

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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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