Preparation
- Scrub the mussels under cold water. Discard any that are damaged or open and do not close when tapped.
- Melt the butter in a large pot with a lid. Sweat the onion, celery and garlic for about 5 minutes, stirring, until the onion is translucent.
- Add the wine, thyme and bay leaf and bring to the boil.
- Add the mussels to the broth, put on the lid and cook for 3 to 5 minutes. Shake the pot vigorously from time to time.
- Lift the mussels with a slotted spoon into a warmed bowl. Throw away any that have stayed closed.
- Pour the broth through a fine sieve and boil for 2 minutes. If you like, stir in the cream and heat it through without bringing it back to the boil. Season with salt and pepper.
- Pour the broth over the mussels, scatter with parsley and serve with baguette.
Drink with it
White wine · excellent match
Muscadet or Sauvignon Blanc, bone dry
The broth is already made with white wine; a salty, citrus-fresh wine takes up the sea and the butter.
Which wine pairs with food? A simple approach to choosingWheat beer · excellent match
Belgian witbier, well chilled
Coriander and orange peel in the witbier pick up the herbs and the sea aroma, and the carbonation carries away the butter in the broth; in Belgium it is the classic beer with mussels.
Wheat Beer: Where Do Banana and Clove Come From?Sparkling wine · good match
Crémant or Cava Brut
Fine bubbles and acidity lift the sea saltiness and the butter in the broth.
Sparkling wine, Champagne, and Prosecco: what's the difference?London dry gin · good match
Gin and tonic with lemon zest, lots of ice
Juniper and citrus lift the sea aromas, and the bitterness of the tonic washes away the butterfat.
London Dry Gin: does it have to come from London?
Why it pairs well
Gin and tonic is unusual with mussels; citrus and tonic bitterness cut the butterfat much as a dry white wine does.