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