John Myers
Rhenish Style Mussels
The perfect rhenish style mussels recipe with a picture and simple step-by-step instructions.
- 1 kg Fresh mussels
- 1 size Onion red
- 1 bunch Soup vegetables
- 2 Pc. Juniper berries
- 0,5 tsp Black peppercorns
- 2 Bay leaves
- Salt
- 200 ml Vegetable broth
- 100 ml Semi-Dry white wine
- Thoroughly scrub the mussels under water and rinse several times until the sand is removed. Remove the clams that are not completely closed. Onion and soup vegetables (put parsley aside and roughly chop), peel and cut into small pieces.
- Then put everything with the crushed juniper berries, peppercorns, bay leaves, salt, vegetable stock and wine in a saucepan and bring to the boil. Add the mussels and cover with water.
- Let everything cook until the mussels have opened. Discard unopened mussels. Remove from heat and let steep for 5 minutes. Divide the mussels in portions into deep plates, pour the stock over them and serve sprinkled with the chopped parsley. A white bread tastes good with it.
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