Bouchot Mussels in Riesling Broth

For the Bouchot mussels in Riesling broth, clean the mussels, tear out the beard of the mussel with a knife (be careful to sort out open mussels or mussels with damaged shells). Heat a pot with olive oil, throw in the mussels and cover immediately.

Add the finely diced shallots and garlic, swirl briefly, deglaze with white wine and bring to the boil, remove the mussels, add butter to the broth, season with salt and white pepper from the mill, add the Bouchot mussels in Riesling broth again and sprinkle with chopped parsley.

Preparation Tip:

Especially Bouchot mussels are often very dirty. You have to pluck off the beard on the side of them.

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