Saint-anna mussels

Name: saint-anna mussels
Total time: 30 min
Yield: 4
Ingredients: 2 kilo mussel; 60 gram butter; 1 onion; 4 twig celeriac; 2 twig thyme; 250 ml dry white wine; 40 gram flour; 15 gram celeriac; 10 rods sprigs of chives; 1 tablespoon chervil

Ingredients

Directions

Rinse the mussels in a colander under running water and let them drain well.
Remove broken mussels and mussels that do not close automatically after a strong tap against the work surface.
Melt a third of the butter in a mussel pan or large frying pan.
Cut the stems of the celeriac and keep them separate from the celery leaves.
Finely chop the chives.
Cut the onion into rings.
Fry the onion rings and the celery parts on a low heat.
Add the sprigs of thyme.
Pour in half of the wine.
Put the mussels in the pan and pour the rest of the wine over it.
Boil the mussels covered for 6-8 minutes until all mussels are open.
Shake the pan occasionally.
Carefully pour the mussel moisture over a measuring cup and measure 400 ml.
Melt the rest of the butter in a pan and stir in the flour.
Bake gently and then stir in a dash for the mussel liquid.
Keep stirring until it becomes a nice sauce.
Let it simmer for another 2-3 minutes.
Stir the herbs and the celery leaves through the sauce and to taste salt and pepper.
Spoon the mussels in warm deep plates and spoon over the sauce.
Delicious with fries and a salad.