Luxembourgish Mussels

moules a la luxembourgeoise
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Description

Serves 10

Ingredients

  • 8000g mussels
  • 1000ml white wine
  • 100g shallots
  • q.s. flat parsley
  • 100g leek (white parts only)
  • 100g celery
  • 100g butter
  • q.s. ground pepper

 

Directions

  • wash mussels
  • wash 3 times with sufficient quantity of water
  • sauté chiselled shallots, diced leek and finely diced celery in butter
  • add mussels and season with pepper
  • add white wine
  • cover and cook over high heat until the shells are completely open
  • arrange in hot tureens
  • sprinkle with chopped parsley

 

 

Source:

Address

Luxembourg City

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