Prep 30 mins
Cook 10 mins
Very easy to make and simple mussel recipe. This also a very basic recipe to cook mussels. It reminds me of my childhood. Muschelessen are a family tradition. The family spent hours eating fresh mussels served with bread, salted butter and a glas of beer. There is not restaurant or pub here in the Rhineland not offering mussels from September on.
- 6 -7 lbs mussels
- 1 carrot, sliced
- 1 leek, sliced
- 1 onion, diced
- 1⁄2 cup white wine
- 1⁄4 cup water
- 11 black peppercorns
- 1⁄2 teaspoon salt
- 1 bay leaf (optional)
- 1 pinch nutmeg (optional)
- Wash every mussel thouroughly. Scrub the shells (with a stiff brush, if necessary) and rinse under cold running water. Pull the stringy "beards" out of the mussels, but you can also leave them.
- Discard any mussel, that is open. Keep them in cold water until use.
- Bring all other ingredients in a large pot to a hard boil.
- Add mussels and cook them for about 5 - 10 minutes or until all shells are opened. Do not overcook, as mussels will become tough and rubbery. Shake the pot during cooking, so that mussels are mixed.
- Take mussels out of the pot with a slotted spoon.
- Serve them hot with some cooking fluid and veggies.
- NOTE: To eat mussels use an empty shell as a gripper.
- NOTE: For guests you can prepare the mussels in portions. So they are hot and can be served immediately from the cooking fluid.
- NOTE: Typically served with a coarse rye bread, butter, salt and a glas of beer.
i love mussels, and this was no exception. i've never made them with carrots before, this was very tasty, i made 3 lbs and practically ate it all myself.
Wonderful! I love the peppery-ness of the cooking liquid. A wonderful way to do mussels! Thanks, Thorsten!