Mussels Luxembourg Style - Moulen

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 3 -4 kg mussels, cleaned
• 2 leeks
• 1 carrot
• 1 onion
• 1 -2 shallot
• 1 stalk celery & leaves
• 1 bunch fresh parsley
• 5 garlic cloves
• 1 1/2 cups riesling wine
• 5 ounces butter
• salt & pepper
• 1 sprig fresh thyme
• 2 sprigs fresh tarragon

Recipe

• 1 clean all the vegetables, except the garlic, and chop them very finely. allow the butter to reach room temperature so that it is soft.
• 2 lightly fry the onion and shallots in 2 ounces of butter in a large pot, and add all the chopped vegetables and the thyme and tarragon, also finely chopped.
• 3 pour ¼ of riesling, and allow to simmer for a quarter of an hour.
• 4 during this time, crush the garlic, and mix with the remaining butter. to this add a little freshly milled pepper.
• 5 put the pot on a very high heat, and drop the mussels into the boiling contents, pouring in the rest of the wine.
• 6 cover firmly. every two minutes stir with a circular movement to make sure the mussels do not remain at the bottom of the pot.
• 7 after ten minutes almost all the mussels should have opened.
• 8 now put the garlic butter in the pot. in two or three minutes, with regular stirring, the sauce should have mixed thoroughly.
• 9 sprinkle with freshly chopped parsley, and serve immediately.
• 10 crisp pommes frites should be served with mussels, and an outstanding riesling.
• 11 luxembourg's belgian neighbours often drink a cold beer with their mussels.