Rheinisches Muschelessen Rhenish Mussel Meal
Experience the authentic flavors of the Rhine region with Rheinisches Muschelessen, a traditional Rhenish mussel meal that brings fresh, oceanic bounty to your table. This comforting dish pairs tender mussels with a fragrant broth made from dry white wine, aromatic vegetables like leeks, carrots, and celery, and a medley of classic herbs including bay leaves and parsley. Quick and easy to prepare, this recipe is ready in under an hour, making it perfect for weeknight dinners or special gatherings. Serve the mussels with crusty bread to soak up the flavorful broth and garnish with lemon wedges for a bright, zesty finish. Whether you're a seafood enthusiast or looking to explore German culinary traditions, this mussel feast captures rustic elegance in every bite.
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Recipe Information
Ingredients
- 2000 grams fresh mussels
- 2 medium-sized onions
- 1 large leek
- 2 celery stalks
- 2 medium-sized carrots
- 3 garlic cloves
- 500 ml dry white wine
- 500 ml water
- 2 bay leaves
- 15 grams fresh parsley
- 30 grams butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 lemon wedges
Instructions
Rinse the mussels thoroughly under cold water. Discard any that are open and do not close when tapped.
Peel and finely chop the onions. Slice the leek into thin rings, and rinse them well to remove any dirt. Peel and dice the carrots, and thinly slice the celery stalks. Finely mince the garlic.
In a large pot, melt the butter over medium heat. Add the onions, leeks, carrots, celery, and garlic. Sauté for about 5 minutes, stirring occasionally, until vegetables are softened but not browned.
Pour in the dry white wine and water. Add the bay leaves and half of the parsley (chopped). Season with salt and black pepper. Bring the mixture to a boil.
Once the broth is boiling, add the cleaned mussels to the pot. Cover the pot with a lid and reduce the heat to medium. Let the mussels cook for about 8-10 minutes, shaking the pot gently once or twice, until they all open. Discard any that remain closed.
With a slotted spoon, transfer the mussels to a serving bowl. Strain the broth through a fine sieve or cheesecloth to remove any debris, and then pour the strained broth over the mussels.
Garnish the mussels with the remaining chopped parsley and serve with lemon wedges on the side. Optionally, accompany the dish with fresh crusty bread to soak up the flavorful broth.
Nutrition Facts
Calories |
4350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.1 g | 173% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1202 mg | 401% | |
| Sodium | 9635 mg | 419% | |
| Total Carbohydrate | 219.6 g | 80% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 31.0 g | ||
| Protein | 482.7 g | 965% | |
| Vitamin D | 44.8 mcg | 224% | |
| Calcium | 1651 mg | 127% | |
| Iron | 86.1 mg | 478% | |
| Potassium | 9328 mg | 198% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
