Mussels Luxembourg Style - Moulen

• 3 -4 kg mussels, cleaned
• 2 leeks
• 1 carrot
• 1 onion
• 1 -2 shallot
• 1 stalk celery & leaves
• 1 bunch fresh parsley
• 5 garlic cloves
• 1 12 cups riesling wine
• 5 ounces butter
• salt & pepper
• 1 sprig fresh thyme
• 2 sprigs fresh tarragon

1. Clean all the vegetables, except the garlic, and chop them very finely.
2. Allow the butter to reach room temperature so that it is soft.
3. Lightly fry the onion and shallots in 2 ounces of butter in a large pot, and add all the chopped vegetables and the thyme and tarragon, also finely chopped.
4. Pour 1/4 of Riesling, and allow to simmer for a quarter of an hour.
5. During this time, crush the garlic, and mix with the remaining butter.
6. To this add a little freshly milled pepper.
7. Put the pot on a very high heat, and drop the mussels into the boiling contents, pouring in the rest of the wine.
8. Cover firmly.
9. Every two minutes stir with a circular movement to make sure the mussels do not remain at the bottom of the pot.
10. After ten minutes almost all the mussels should have opened.
11. Now put the garlic butter in the pot.
12. In two or three minutes, with regular stirring, the sauce should have mixed thoroughly.
13. Sprinkle with freshly chopped parsley, and serve immediately.
14. Crisp pommes frites should be served with mussels, and an outstanding Riesling.
15. Luxembourg's Belgian neighbours often drink a cold beer with their mussels.

leeks, carrot, onion, shallot, celery, parsley, garlic, riesling wine, butter, salt, thyme, tarragon

Taken from www.food.com/recipe/mussels-luxembourg-style-moulen-324000 (may not work)