Muscheltopf (Mussels in a Pot)

In Europe, the mussels season starts in September and ends in February. According to a "traditional rule", mussels should be eaten during the cold months i.e. September, Oktober, November, Dezember, Januar and Februar.  Note that all these months have the letter "r" at the end and the germans still practise this rule.  But nowadays due to the availability of fresh logistics, mussels are eaten all year round.

How do one recognise whether the mussels are fresh?  Firstly, they should have the typical sea or seaweed smell and the shells must be tightly closed.  If they are slightly opened, just slightly tap on them and they should close immediately.  If it is not the case, then they are non-edible.  Furthermore, if the shells are still closed after cooking, sort them out and throw away.

Ingredients (serves 4):
3 kg fresh mussels
3 carrots, to be peeled and cut into fine cubes
1/4 celery root, to be peeled and cut into fine cubes
1 leek, to be washed, cleaned and cut into fine cubes (optional)
2 medium-size onions, to be peeled and cut into rings
1 bay leaf
1 tbsp black peppercorns
150 ml cooking white wine (I added vegetable stock)
a handful of plucked parsley
a small handful of plucked dill
2 tbsp cooking oil

Method:
Wash and clean mussels.  Throw away damaged or opened mussels.

In a large pot, heat cooking oil over medium/high heat.  Add diced carrots, leek, celery and onions. Cook until soft and then add bay leaf & peppercorns.  Stir well and add wine or vegetable stock. Simmer for about 5 to 10 minutes.  Then, add parsley and dill.  Do NOT add any seasoning!

Lastly, add mussels and cover pot.  Cook for about 10 minutes and shake the pot at regular intervals.

Once done, remove mussels to a serving bowl by using a slotted laddle and serve the sauce on the side.  Best eaten with baguette.

Bon Appetit!