Rheinisches Muschelessen (Rhenish Mussel Meal)

• 6 -7 lbs mussels
• 1 carrot, sliced
• 1 leek, sliced
• 1 onion, diced
• 12 cup white wine
• 14 cup water
• 11 black peppercorns
• 12 teaspoon salt
• 1 bay leaf (optional)
• 1 pinch nutmeg (optional)

1. Wash every mussel thouroughly.
2. Scrub the shells (with a stiff brush, if necessary) and rinse under cold running water.
3. Pull the stringy "beards" out of the mussels, but you can also leave them.
4. Discard any mussel, that is open.
5. Keep them in cold water until use.
6. Bring all other ingredients in a large pot to a hard boil.
7. Add mussels and cook them for about 5 - 10 minutes or until all shells are opened.
8. Do not overcook, as mussels will become tough and rubbery.
9. Shake the pot during cooking, so that mussels are mixed.
10. Take mussels out of the pot with a slotted spoon.
11. Serve them hot with some cooking fluid and veggies.
12. NOTE: To eat mussels use an empty shell as a gripper.
13. NOTE: For guests you can prepare the mussels in portions.
14. So they are hot and can be served immediately from the cooking fluid.
15. NOTE: Typically served with a coarse rye bread, butter, salt and a glas of beer.

mussels, carrot, onion, white wine, water, black, salt, bay leaf, nutmeg

Taken from www.food.com/recipe/rheinisches-muschelessen-rhenish-mussel-meal-140892 (may not work)