Rhenish mussels

Ingredients for 4 servings:

• 2 kg mussels
• 2 leek(s)
• 3 carrots
• ½ celery
• 1 onion(s)
• 250 ml white wine
• chives
• 1 pack of spice mix (mussel spice)
• Pepper, white
• possibly dill
• possibly thyme
• n. B. water

Instructions

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

Wash and trim the leeks, carrots, and celery. Cut the leeks and carrots into thin rings, and finely chop the onions and celery. Place the mussels in a basin or bowl and clean them under cold, running water. Do not eat any broken or open mussel shells. Fill a large pot a quarter full with water, add the vegetables, mussel seasoning, and all the remaining spices. Cook for about 20-30 minutes. Add the mussels and white wine, and simmer gently with the lid on for about 10-20 minutes. During cooking, carefully fold the mussels back into the stock frequently with a ladle. Arrange the opened mussel shells on a soup plate and pour the stock over them. Serve with brown bread and butter.