Moules à la Luxembourgeoise (Mussels, Luxembourg Style)

Ingredients:

3.5kg mussels, scrubbed and de-bearded
2 leeks, washed and finely chopped
1 carrot, scraped and finely chopped
1 onion, peeled and finely chopped
2 shallots, peeled and finely chopped
1 large celery stick (with leaves), finely chopped
1 bunch of flat-leaf parsley, finely chopped
5 bulbs of garlic
375ml Riesling wine
150g butter
salt and freshly-ground black pepper, to taste
1 sprig of thyme, finely chopped
2 sprigs of tarragon, finely chopped

Method:

Pick over the cleaned mussels and throw away and that are not closed (or any that do not closed when pressed lightly). Place in a bowl of water and wash the mussels further by rubbing vigourously together (change the water three or four times).

Melt 50g of the butter in a large pot, add the onion and shallots and fry for about 4 minutes, or until soft then add the remaining vegetables along with the thyme and tarragon. Pour over 1/4 of the Riesling, bring to a simmer and cook for 15 minutes.

In the meantime, crush the garlic and mix in a mortar with the remaining 100g of butter. Season this mixture with a little freshly-ground black pepper.

Increase the heat under the vegetable mix to high, add the washed mussels then pour in the remaining wine. Cover securely with a lid and every two minutes stir to ensure the mussels do not catch on the base of the pan. Continue cooking for 10 minutes then add the garlic butter to the pot. Continue cooking, stirring regularly, for three minutes then sprinkle with freshly-chopped parsley and serve immediately.

Traditionally this dish is accompanied by crisp pommes frites and a crisp Riesling.