Mussels "op Rheinisch" - Rhenish Art
This recipe I have from my grandmother from Krefeld.
Ingredients for 4 persons:
- 2kg fresh mussels
- 50g butter
- 60g onions
- 150g carrots, leeks, celery
- 10g parsley
- 4 garlic cloves
- pepper
- White wine
- Black bread
- butter
- Altbier
- Aquavit
preparation
Brush the mussels thoroughly under cold water, discard already opened shells. In a large saucepan, melt the butter over medium heat. Sweat the onion cube and the vegetables cut into thin strips, add the garlic and add the parsley. Season strongly with pepper. Now add the wine until the bottom of the pot is covered with liquid for about 2cm. Bring to a boil and add mussels. Steam the mussels in the tightly closed pot for at least 4 minutes. Shake vigorously in between. Arrange mussels in a deep plate and pour over a little brew. Sort out closed shells.
My granny used to lay the shells in milk for half an hour after washing, causing them to swell up a bit. I prefer nature.
It is important that the shellfish thick butter with black bread and the right! -) served beer.
