Mussels Rhenish style

Ingredients for 2 servings:

• 2 kg mussels
• 2 carrots
• 2 parsley roots
• 3 onions
• 1 stalk(s) leek
• ½ bunch parsley
• 2 bay leaves
• ½ liter dry white wine
• 50 g butter
• pepper
• Salt
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 37 minutes

The broth is pre-cooked, the cooking time of the mussels is only two minutes

Rinse the mussels thoroughly in plenty of cold water in the sink, removing any beards and barnacles. Discard any damaged or completely open mussels. Change the water frequently until the water runs clear. Choose a sufficiently large pot; the mussels will expand during cooking and need space. If necessary, cook the mussels in two batches. Peel the carrots, parsley roots, and onions, and cut into thin strips approximately 5 cm long. Halve the leek lengthwise and also cut into thin strips. Heat the butter in the pot, sauté the finely chopped vegetables, and add the bay leaves and parsley. Add the wine and 1 liter of water. Season with pepper, salt, and sugar. Simmer gently in the covered pot for 15 minutes. Increase the heat to the highest setting; the liquid should be bubbling. Add the mussels to the pot and put the lid on. Once the liquid is boiling again, the mussels will open and will be cooked after 1-2 minutes at most. Serve in a large bowl with the broth. Serve with baguette or brown bread.