Shellfish: Mussels 13 by Recipe Cottage

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	Mussels 13

		Mussels Luxembourg-style For 4 persons 3-4 kilos cleaned mussels 2 leeks 1 carrot 1 large stick of celery and some celery leaf 1 onion 1-2 shallots a bunch of parsley 5 bulbs of garlic 1/2 bottle Riesling 150 grams butter pepper salt a sprig of thyme 2 tarragon leaves Take each mussel individually, and make absolutely certain that its shell is tightly closed. Remove any algae and clean the shells of any impurity with a short sharp knife. Put the cleaned mussels in a bowl of water. Throw away any which do not pass the test. Press the mussels and rub the two sides of the shell together in a light scissors movement. A healthy mussel will close again by itself. Any other should be discarded, as should any about which you are in any way doubtful. Wash the mussels thoroughly by rubbing them vigorously together. Change the water 2 to 3 times. There is another manner of testing the mussels if you are still not sure. Place the mussels in cold salt water. A living mussel will open slightly and sink to the bottom. After two hours throw away any which are still on the surface. Clean all the vegetables, except the garlic, and chop them very finely. Allow the butter to reach room temperature so that it is soft. Lightly fry the onion and shallots in 50 grams of butter in a large pot, and add all the chopped vegetables and the thyme and tarragon, also finely chopped. Pour in 1/4 bottle of Riesling, and allow to simmer for a quarter of an hour. During this time crush the garlic and mix with the remaining 100 grams of butter. To this add a little freshly milled pepper. Put the pot on a very high heat, and drop the mussels into the boiling contents, pouring in the rest of the wine. Cover firmly. Every two minutes stir with a circular movement to make sure the mussels do not remain at the bottom of the pot. After ten minutes almost all the mussels should have opened. Now put the garlic butter in the pot. In two to three minutes, with regular stirring, the sauce should have mixed thoroughly. Sprinkle with freshly chopped parsley and serve immediately. Crisp pommes frites should be served with mussels, and an outstanding Riesling. Luxembourg's Belgian neighbors often drink a cold beer with their mussels. Note: Mussels as well as pommes frites are best eaten with the fingers. Do not forget to place an empty bowl on the table for the discarded shells. Experienced mussel-eaters slide the empty shells into one another. This takes up less space, and no one can tell that he has alone eaten two or three kilos!.