Mussels – Three Different Variants

Cook the diced vegetables and the peppercorns in lightly salted water for 5 minutes. Later add the white wine and the mussels form. Cook for another 5 minutes.

This is a fine recipe for the classic Rhenish mussels, which you can bring to the table with brown bread and butter. Or you can refine the recipe, for example as in variant 2.

Variation 2: Mussel ragout in saffron sauce Sauté the diced onion with the saffron threads in butter until translucent.

Dust with sifted flour and a pinch of curry, stir. Add the mussel stock and bring to the boil. Add the vegetable cubes, simmer for 5 minutes on low heat. Add the whipped cream, simmer for a short time and season to taste with salt and freshly ground pepper. Warm the mussel meat in this sauce, then bring to the table with fresh baguette.

Drink:

Freiherr von dem Gleichenstein wine.

Variation 3: Mussel ragout in tomato and rosemary broth Sauté onion cubes in olive oil until soft, add pureed tomatoes and mussel broth. Add finely chopped garlic, rosemary and vegetable cubes. Simmer on low heat for 5 minutes, then season with salt and freshly ground pepper. Warm the mussel meat briefly in it. Serve with baguette.

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