ReceptnaptárMiesmuscheln Rheinische Art (mussels in a vegetable and white wine broth)
Miesmuscheln Rheinische Art is a favourite autumn-winter dish of the Rhineland: blue mussels in a vegetable and white wine broth with fresh bread. It is traditionally eaten in the months with an “R” in the name. Simple, quick and flavourful.
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Method
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- Wash the mussels in cold water, remove the beards and discard any that are open or broken.
- Melt the butter in a large pot and sweat the vegetables for 5 minutes.
- Pour in the wine, add the bay leaf and bring to the boil.
- Add the mussels, cover and cook over high heat for 5-7 minutes, shaking occasionally.
- When the mussels have opened, take them out; discard any that stayed closed.
- Sprinkle with parsley and serve with the broth and fresh bread or fried potatoes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use only completely fresh, tightly closed mussels.
- Discard any that do not open.
- Do not throw away the broth: it is best when mopped up with bread.
Frequently asked questions
How much per person?
About 500 g of mussels per person as a main course.
With frozen mussels?
Yes, but fresh is much better.
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