Rhenish style mussels
Rhenish-style mussels are among the classic dishes of German cuisine . The main ingredients, mussels from the North Sea off the Rhine delta and white wine from the Middle and Upper Rhine , were available in the Rhineland a long time ago thanks to the intensive river navigation .
For preparation, vegetables ( onions , leeks , carrots and celery ) are cut into fine cubes or strips, sautéed in butter, deglazed with plenty of white wine - preferably dry Riesling - the brew with salt and peppercorns and, depending on the recipe, with bay leaves , allspice and cloves and garlic , cooked a little and finally cooked the live, cleaned mussels in it for a short time until they have opened. The mussels are served in the shell with a little wine stock and vegetables, and traditionally with black bread and butter. They are eaten with clam shells as cutlery.
To prevent mussel poisoning , certain mussels are sorted out: opened or partially opened mussels before cooking, closed mussels after cooking, although the latter is not uncontested.
Mussel soup is very similar to the sailor's style , in which an equal amount of water is added to the wine, the mussels are removed from the shell and, after the soup has been lightly thickened with a little flour , added again. It is also served with black bread.
Variants of the Rhenish type mussels can be found all over northern Germany , and in some cases the wine is replaced by beer , broth or water.
literature
- Tom Dieck: Pottkieker. 50 classic north German dishes with a history . Koehler, Hamburg 2013, ISBN 978-3-7822-1079-9 , pp. 40-41 .
Individual evidence
- ↑ mussels. on: planet-wissen.de , March 22, 2007.
- ↑ M. Kintrup: Fish and Seafood. Gräfe Und Unzer, 2006, ISBN 3-8338-0075-5 , p. 121. ( Google book preview )
- ↑ C. Drösser: Right ?: Maritime sphincter muscle. on: zeit.de , November 20, 2008.