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🍽️ North Sea Mussels in Rhine Style with Finely Diced Vegetables and Wine

552 kcal · 30 min · 4 servings

Ingredients

• 200 g celeriac
• 2 potatoes
• 2 carrots
• 0.5 leek stalk
• 3 spring onions
• 2 kg mussels
• 2 onions
• 2 garlic cloves
• 100 g celeriac
• 1 leek stalk
• 1 bay leaf
• 5 black peppercorns
• 300 ml dry white wine
• 400 ml fish stock (jar)
• salt
• pepper
• lemon juice

Instructions

1. 1. Rinse the mussels under running water.
2. 2. Brush the shells thoroughly clean.
3. 3. Remove any mussels that are already open.
4. 4. Peel the onions and garlic.
5. 5. Peel the celery stalk.
6. 6. Trim the tough ends from the leek.
7. 7. Cut the leek stalk in half lengthwise.
8. 8. Wash the leek thoroughly to remove any sand.
9. 9. Cut the prepared vegetables into coarse chunks.
10. 10. Heat a large pot on the stove.
11. 11. Add the mussels to the hot pot.
12. 12. Add the coarse vegetable cubes.
13. 13. Add the bay leaf to the pot.
14. 14. Add the peppercorns to the pot.
15. 15. Pour the white wine over the ingredients.
16. 16. Pour the fish stock over the ingredients.
17. 17. Cover the pot with a lid.
18. 18. Cook the mussels for 5 to 7 minutes.
19. 19. Remove the pot from the heat as soon as the mussels have opened.
20. 20. Carefully lift the cooked mussels out.
21. 21. Keep the mussels warm.
22. 22. Remove any mussels that did not open.
23. 23. Strain the cooking liquid through a fine sieve.
24. 24. Boil the strained liquid until it has reduced by one third.
25. 25. Season the sauce with salt to taste.
26. 26. Season the sauce with pepper to taste.
27. 27. Add some lemon juice to the sauce.
28. 28. Peel the celery for the vegetable confetti.
29. 29. Peel the potatoes.
30. 30. Peel the carrots.
31. 31. Use only the white, lower part of the leek.
32. 32. Cut this leek part in half lengthwise.
33. 33. Wash the leek thoroughly.
34. 34. Carefully separate the leek leaves from each other.
35. 35. Wash the spring onions.
36. 36. Slice the spring onions into 1 millimeter thick rounds.
37. 37. Slice the remaining vegetables into 1 millimeter thick rounds.
38. 38. Cut out small round slices with a diameter of 3 to 5 millimeters.
39. 39. Add the vegetable confetti to the warm mussel broth.
40. 40. Cook the vegetable confetti for 1 to 2 minutes until al dente.
41. 41. Adjust the cooking time depending on the size of the pieces.
42. 42. Scoop out the cooked vegetable confetti.
43. 43. Place the mussels in a serving bowl.
44. 44. Distribute the vegetable confetti over the mussels.
45. 45. Pour the remaining mussel broth over everything.
46. 46. Serve the dish immediately.

Nutrition per serving

• kcal: 552
• Protein: 64 g · Fett/Fat: 11 g · Carbs: 32 g