Mosselen in the witte Wijn – Mussels in White Wine


4 lbs (2 kg) mussels
2 onions
2 carrots
¼ celeriac (root celery)
1 bunch of parsley
¾ cup (150g) butter
1 garlic clove
1 bay leaf
Black peppercorns
1 cup (250 ml) dry white wine


Rinse the mussels under running
water and remove the “beards”.
Toss out any open mussels (they have died).

Pell the onion, clean the carrots and
celery, and chop all the vegetables
into small pieces; wash and chop the
Melt the butter in a large pot and
lightly braise the vegetables with the
parsley, garlic, bay leaf, and peppercorns.


Dilute with the white wine and add the
mussels to the stock. Cover and cook
over high heat until the mussels open.

Remove the pot from the stove and serve them from it. An empty mussel shell cab be used to pry out the meat.
Background : Cooked, open mussels greatly enlarged.