Cooking with Hans Baer
FAVOURITE RECIPES:
REGIONAL AND SEASONAL HIGHLIGHTS
Mussels Rhenish style
Ingredients (2servings):
2 kg fresh mussels
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 bunch of parsley, chopped
150ml Hans Baer Riesling
200ml vegetable stock
2 tbsp olive oil
1 tsp mustard
Salt and pepper to taste
Preparation 1:
Rinse the mussels thoroughly under cold water and remove the beards. Discard any damaged or opened mussels.
Heat the olive oil in a large pan and fry the chopped onion until translucent. Add the garlic and fry briefly until fragrant.
Preparation 2:
Reduce the heat and deglaze with white wine and add the vegetable stock. Stir in the mustard and bring the liquid to the boil.
Add the prepared mussels to the pan and close the lid. Cook the mussels for about 5-7 minutes until they have opened. Stir occasionally.
Remove any closed or damaged mussels. Add the chopped parsley and season with salt and pepper to taste.
Preparation 3:
To serve the lentils Serve the mussels in deep plates or bowls and pour over plenty of stock.
Serve with fresh baguette or garlic bread to soak up the delicious broth.
We recommend a glass of Riesling.
