Sorry about the delay in posting this week. I got hit with a horrible cold. I’m not completely well yet, but hopefully there are only a few more days of cold to deal with.
This week’s recipe was Miesmuscheln in Weisswein (Mussels in white wine). We enjoy mussels, but have never made them ourselves. I got a friend to take me to Metro, one of the few places in Regensburg where you can buy mussels, although they are also available at the fish stand in the brand new Markthalle on Dachauplatz.
We washed them and tore away the fibers. We were a little confused when it came to sorting. Rainer thought the open ones were bad, I thought the open ones were still alive, since after a few minutes, some of the closed ones we sorted out were open. I used a lifeline to call a friend and she said to just cook them all and sort out the unopened ones afterwards.
The sauce is easy to make and delicious. Apart from obtaining and scrubbing the mussels, this is a really easy dish.
I bought Schwarzbrot (rye bread) to serve with the mussels, but I wasn’t a fan of this. Rainer said I neglected to get Kölsch (small beers from Cologne) and everyone knows mussels go with Schwarzbrot AND Kölsch. Well, apparently not everyone. I threw some frozen fries in the oven and we ate the mussels with those. It was a nice meal and I’d do it again.
Other participants:
- Stephanie at A Greenville Life
Upcoming challenges!
- November 2 -Märkischer Rindfleischtopf (Mark Brandenburg Beef Stew)
- November 9 – Zwiebelmarktkuchen (Weimar Onion Festival Cake)
- November 16 – Muschelsalat (Mussel salad)
- Sächsischer Weihnachtsstollen (Saxon Christmas Stollen) – How about we set the week of Thanksgiving for making the Stollen and publish either right before or after Christmas (Dec 21 or 28). Let me know if you have a preference.
Feel free to join in anytime. Want more Real German Cuisine? Check out the full recipe list organized by German state.
{ 3 comments… read them below or add one }
Mmm… I may have to try this one! Wonder where I can get mussels in Munich. Can one also use frozen mussels?
I had tasty mussels in Brussels at the Mussel festival in 2005 or 2006. I’ve heard that Belgians eat perhaps more mussels than any other culture. They’re always served with crispy french fries and (of course) mayonnaise
.-= Dave´s last blog ..Lenggries at Night =-.
Try the Schwarzbrot with a good amount of butter on it – then it’s tasty. And of course you can have white wine going with it instead of Kölsch. Even in Cologne we do this
.-= Molly´s last blog ..The Girl =-.
@dave: I don’t know about using frozen mussels. I think for this recipe they need to be live, but I’m sure, if I can get them in Regensburg, you can get them in Munich. I bet the fish stands at the Viktuellienmarkt have them. And I love Belgian fries. Those are the best.
@molly: LOL, at the moment I can’t drink either, so the beverage accompaniment was not high on my priority list! I think I’m just not that big a fan of Schwarzbrot. But I eat it from time to time.