Rhenish mussels with root vegetables

Name: Rhenish mussels with root vegetables (Rheinische Muscheln mit Wurzelgemüse)
Cuisine: German
Ingredients: 4 medium carrots; 2 large sticks celery; 2 medium onions; 2 garlic cloves; 15 ml/1 tbsp sunflower oil; 2 kg/4½ lb mussels, cleaned; 300 ml/½ pint/1¼ cups Riesling; 2 sprigs thyme; 2 bay leaves; salt and ground white pepper; salt and ground white pepper; chopped parsley, to garnish; white bread, to serve

Rheinische Muscheln mit Wurzelgemüse

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

Mussels are at their plumpest and best in the cooler months of the year – from September to April. In this simple dish the delicious juices from the mussels combine with the Riesling to make a wonderful sauce.

Ingredients

4 medium carrots
2 large sticks celery
2 medium onions

Europe
Germany
Fish course
Pescatarian
March
April
September
October
November
December
January
February

Method

Peel all the vegetables. Cut the carrot and celery into fine matchsticks or dice, and thinly slice the onion. Peel and finely chop the garlic.
Heat the oil in a large pan over high heat. Add the mussels, the prepared vegetables and the garlic. Sti