French Mussels in White Wine Vegetable Roast Broth

Clean the mussels from the beard, brush, rinse and drain. Finely dice the vegetables and sauté them in sunflower oil or other vegetable oil in a large saucepan. Then add the mussels and fill up with the white wine. Cook the mussels until they open nicely. Stir occasionally so that the tops of the mussels come into contact with the broth. Knead a small “dough” from flour and butter, put the mussels into a sufficiently large bowl (discard closed mussels!) and thicken (mix in) the gravy a little with the flour butter. Season the broth and season with dill.

Spätlese from the Hagenbucher winery in Sulzfeld, Baden, goes great.

Two bottles are appropriate for mussels, chef and guests, though.

Months with an R, as at the end of October, signal mussel season. The rule is outdated, however, and dates back to a time when perishables from the sea took a few days to reach inland markets. Those days are gone. Farm-raised mussels are available year-round. However, they taste better in the cool season. Mussels from France have the best taste; they are smaller and more aromatic than Spanish or Dutch mussels. Kerstin Nagel serves them with fresh baguette and a spoonful of the delicious broth.

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