Rhenish mussels

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Read the mussels carefully and throw away all opened mussels. Brush the mussels thoroughly under running water and remove the "beards". Drain the mussels. Boil up the wine. Peel onions and cut into rings. Wash the parsley.

2. 2

   Add onions, three stems of parsley, bay leaf, thyme and peppercorns to the wine. Season with salt and pepper. Add the mussels, cover and cook over a low heat for ten minutes. Finely chop the remaining parsley, arrange the mussels with stock (throw the unopened mussels away) and sprinkle parsley over them. Meter bread tastes good with it

3. 3

   Per serving 2050 kJ/ 490 kcal