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Mussels Rhine recipe

Mussels Rhine is a taste dish, that takes time to cook it 25 Mussels Celery root 1 Leek 3 Carrots 1 Onion dry 2 parts. Garlic 2 boxes. Butter 1 pot. dry white wine 4 Ragostrovila (German herbs) 1 bay leaves Salt & Pepper For serving: Chopped parsley Lemon juice EXECUTION Flake off the skin of Celery root (need 1 / 4 only). Flake off the carrots. The cut in cubes. Cut the leek in washers. Add all the vegetables into a bowl. Cut the onion and garlic. And those in the bowl. Add in two tablespoons butter casserole. Once melted, put the garlic and onion. Add the vegetables and let them cook and add a pot. Wine Riesling (white wine). Immediately after adding the mussels, which are kept in the refrigerator. This must be done quickly because if you warm the liquid before putting the clams will not open after. (Must be open in the pot.) We have the freshly pepper, four ragostrovila and a spoonful of salt. Strengthen the fire and let it take a boil until it opened. It takes 7-10 minutes. Why will not more stiffener. When steam, then take it out of the heat and add a media box, butter to melt. Mix. Sprinkle with chopped parsley and add lemon juice as you prefer. keep the mussels in the refrigerator to remain closed. If found outside the refrigerator and open the place under cold water to close before adding to casserole. In Germany eaten with wholemeal bread or rye.

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