Luxembourg - Mussels Luxembourg Style

Luxembourg’s name is too big for its size. It’s located in Western Europe and borders Belgium, France and Germany. It’s said to remind one of fairytales since the landscape is dotted with medieval castles and its history reads like a Grimm’s tale. The people seem to be set in their ways and mostly live in the countryside. The capital is old Luxembourg City; romantic and charming, the best of old-world Europe and new.

Luxembourg’s cuisine is influenced by the cuisines of France and Germany. Plus, one can throw in the influences of Italian, Portuguese and Belgian. I may have given the cuisine a better representation if I had cooked a meal of black pudding and boiled potatoes, and perhaps a pastry for dessert. But since my family has a love for mussels I couldn’t resist making Mussels Luxembourg Style. I served it with French fries and so it was very similar to our Belgium meal, only this time I made it myself.


Mussels Luxembourg Style

Mussels
2 leeks
1 carrot
1 onion
1 or 2 shallots
Celery stick and some celery leaf
A bunch of parsley
5 bubls garlic
1/2 bottle Riesling
Butter
Pepper and salt
A sprig of thyme
2 tarragon leaves

Chop the garlic and the vegetables. Then with butter, fry the shallots and onion, then add the vegetables, thyme and tarragon. Add about 1/4 of the wine and cook until vegetables are tender. Then mix butter and crushed garlic together with some black pepper and set aside. Add the mussels to the pot and the rest of the wine. Stir.

When the mussels open add the garlic butter and mix everything together. Sprinkle parsley on top of the mussels when it is ready to serve.