North Sea Mussels in Rhineland Style with Vegetable Brunoise and Wine

Ingredients

• 200 g celery root
• 2 Potatoes
• 2 carrots
• 0.5 stalk leeks
• 3 spring onions
• 2 kg mussels
• 2 onions
• 2 Garlic cloves
• 100 g Celery Root
• 1 stalk leeks
• 1 bay leaf
• 5 black peppercorns
• 300 ml dry white wine
• 400 ml fish stock (glass)
• Salt
• Pepper
• Lemon juice

Instructions

1. 1.

   Wash the mussels, brush them thoroughly and discard any that remain open. Peel the onions, garlic and celery root. Clean the leeks, halve the stalk and wash well. Cut the vegetables into large pieces.

2. 2.

   Heat a large pot. Add the mussels with the vegetable cubes, bay leaf and peppercorns. Pour in the white wine and fish stock, cover and simmer for 5-7 minutes until the mussels open.

3. 3.

   Remove the mussels and keep warm; discard any that did not open. Strain the celery root stock through a fine sieve and reduce by about one third. Season with salt, pepper and a splash of lemon juice.

4. 4.

   For the vegetable confetti, peel the celery root, potatoes and carrots. Take only the white lower part of the leeks, halve them, wash and split the skins apart. Wash the spring onions and slice into 1 mm thick rounds. Slice the remaining vegetables into 1 mm thick slices and cut out confetti pieces with a diameter of 3-5 mm. Cook the vegetable confetti in the celery root stock for 1-2 minutes until just tender, then scoop out. Place the mussels with the vegetable confetti in a bowl, pour over the celery root stock and serve immediately.