Muschele – Mussels in Root Broth

The mussels must be scrubbed with care under running water and rinsed several more times until all sand is removed. Shells that are not completely closed are sorted out and discarded. (Important because of danger of poisoning).

Cut soup vegetables into small pieces, put them in a pot with spices and wine, add mussels and fill up with water so that the whole is covered. Now let it bubble up until the mussels have opened. Discard the mussels that do not open.

Then remove from the fire, let sit on the edge of the stove for another 5 min. Place the mussels in portions in deep plates, then spread the clear soup evenly over them, cover the portions with a second plate and bring to the table.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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