The recipes in the Real German Cuisine Challenge are from the German recipe book Die echte deutsche Küche and will be translated by me over the next couple of years.
Miesmuscheln in Weisswein (Mussels in white wine)
Serve with rye bread
Ingredients for 4 portions:
- 2 kg (4.4 lbs) fresh mussels
- 2 onions
- 2 carrots
- 1 small leek
- 2 T butter
- 3/4 liter dry white wine
- 1 bay leaf
- salt
- fresh ground black pepper
- 200 g cream
- 1 T spicy mustard
- 1 bunch flat leaf parsley
Preparation time: about 50 minutes
Per portion: 430 calories
Directions:
- Wash and brush the mussels well, remove the tough, fibrous “beard.” Let dry, open and sort out the damaged mussels.
- Peel and slice the onions into rings. Wash and peel the carrots, cut the leeks in half length-wise and wash, cut both into small pieces.
- In a large pot, melt the butter. Sweat the vegetables, stirring constantly. Add the wine and 1 1/4 liter water, the bay leaf, and heavily salt and pepper. Bring to a boil.
- Cover the pot and steam the mussels for 10 minutes in the broth, until the shells open. Remove them from the pot and keep warm, throw out any unopened mussels.
- Pour the mussel broth and press the vegetables through a sieve. Stir the cream and mustard until smooth, add to the broth and bring to a full boil. Add salt and pepper. Wash the parsley, shake dry, and chop. Add the mussels to the sauce and allow to get hot again. Serve sprinkled with parsley.
Want more Real German Cuisine? Check out the full recipe list organized by German state. Do you have an alternative recipe for this dish or helpful hints? Please let us know in the comments!
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