John Myers
Rhenish-style Mussels without Alcohol
The perfect rhenish-style mussels without alcohol recipe with a picture and simple step-by-step instructions.
- 4 Kg Fresh mussels
- 4 St. Onions
- 2 St. Garlic cloves
- 1 St. Leeks
- 1 St. Celeriac fresh, small
- 2 St. Carrots
- 40 g Butter
- 2 St. Bay leaves
- 5 St. Juniper berries
- 2 St. Clove
- 1 tbsp Ground pepper, white
- Salt
- 50 g Butter
- 8 St. Black bread slices
- Place the mussels in a large bowl and cover with cold water and let stand for 20 minutes.
- In the meantime, peel the onions and the cloves of garlic, clean the leek, the celery bulb and the carrots, wash and cut into small pieces (onions, garlic, leeks and carrots in slices, the bulb in cubes). Heat the butter in a large saucepan (at least 5 liters), sear the vegetables while stirring constantly, add the spices and 1 liter of water, briefly bring to the boil and then simmer over a low heat for 10 minutes.
- Meanwhile, drain the mussels. Damaged mussels and examine, remove slightly opened ones, because they are edible. Remove the outstanding beards from the rest, then wash them thoroughly and drain them in a sieve. If necessary, repeat this process until no more sand can be seen on the bottom of the bowl. Then add the mussels in 2 portions to the stock and cook everything over high heat with the lid closed for 8-10 minutes until the mussels have opened. The mussels are placed in 4 preheated bowls with the stock and the vegetables in it. Mussels that have not opened are inedible, so they should be sorted out and thrown away. The black bread is served with the butter. It is best to use a pair of shells as tongs to remove and eat the clam meat from the other shells.
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