Moulen

Description
Mussels Luxembourg-style

Ingredients

 * 3 – 4 kg cleaned mussels
 * 2 leeks
 * 1 carrot
 * 1 onion
 * 1 – 2 shallots
 * 1 large stick of celery and some celery leaf
 * a bunch of parsley
 * 5 bulbs of garlic
 * ½ bottle of riesling
 * 150 g butter
 * pepper and salt
 * a sprig of thyme
 * 2 tarragon leaves

Directions

 * 1) Clean all the vegetables, except the garlic, and chop them very finely.
 * 2) Allow the butter to reach room temperature so that it is soft.
 * 3) Lightly fry the onion and shallots in 50 grammes of butter in a large pot, and add all the chopped vegetables and the thyme and tarragon, also finely chopped.
 * 4) Pour ½ of riesling, and allow to simmer for a quarter of an hour.
 * 5) During this time, crush the garlic, and mix with the remaining 100 grammes of butter.
 * 6) To this add a little freshly milled pepper.
 * 7) Put the pot on a very high heat, and drop the mussels into the boiling contents, pouring in the rest of the wine.
 * 8) Cover firmly.
 * 9) Every two minutes stir with a circular movement to make sure the mussels do not remain at the bottom of the pot.
 * 10) After ten minutes almost all the mussels should have opened.
 * 11) Now put the garlic butter in the pot.
 * 12) In two or three minutes, with regular stirring, the sauce should have mixed thoroughly.
 * 13) Sprinkle with freshly chopped parsley, and serve immediately.
 * 14) Crisp pommes frites should be served with mussels, and an outstanding riesling.