Rheinische Style Mussels with White Wine and Herbs

Ingredients

• 2 kg (4.4 lbs) fresh mussels 2 kg (4.4 lbs) fresh mussels
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 250 ml (1 cup) dry white wine 250 ml (1 cup) dry white wine
• 250 ml (1 cup) fish or vegetable broth 250 ml (1 cup) fish or vegetable broth
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 40g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Clean the mussels thoroughly, removing any beards and scrubbing off any debris. Discard any mussels that are open or damaged.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Pour in the white wine and bring it to a simmer. Allow it to cook for a couple of minutes to reduce slightly.
4. 4.
   Add the fish or vegetable broth, parsley, thyme, and bay leaves to the pot. Season with salt and pepper to taste.
5. 5.
   Increase the heat to high and add the cleaned mussels to the pot. Cover with a lid and cook for about 5-7 minutes, or until the mussels have opened.
6. 6.
   Discard any mussels that have not opened.
7. 7.
   Carefully transfer the mussels to serving bowls, pouring the flavorful broth over them.
8. 8.
   Serve immediately with crusty bread on the side.

Treat your ingredients with care...

• Mussels — Ensure that the mussels are fresh and alive before cooking. Discard any mussels that are cracked or do not close when tapped. Scrub the shells thoroughly to remove any dirt or debris. Remove the beards by pulling them firmly towards the hinge of the shell.

Tips & Tricks

• To enhance the flavor of the broth, you can add a splash of fresh lemon juice or a pinch of red pepper flakes.
• Serve the mussels with a side of fries or a simple green salad for a complete meal.
• If you prefer a creamier broth, you can add a splash of heavy cream or coconut milk towards the end of cooking.

Serving advice

Serve the Rheinische Style Mussels in individual bowls, ensuring that each serving has a generous amount of mussels and flavorful broth. Garnish with additional fresh parsley for a pop of color and freshness. Provide crusty bread on the side to soak up the delicious broth.

Presentation advice

Present the Rheinische Style Mussels in a rustic and inviting manner. Use deep bowls to showcase the mussels and their broth. Sprinkle some chopped parsley on top for an appealing touch. Serve with a side of crusty bread on a wooden board or basket to add to the visual appeal.