Mussels Luxembourg Style

• 9 lbs mussels, cleaned
• 2 leeks
• 1 carrot
• 1 onion
• 1 -2 shallot
• 1 celery rib (and some celery leaf)
• 1 ounce parsley
• 5 bulbs of garlic
• 1 34 cups riesling wine
• 5 ounces butter
• salt & pepper
• 1 sprig thyme
• 2 tarragon, sprigs

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 2oz butter in a large pot, and add all the chopped vegetables and the thyme and tarragon, also finely chopped.
4. Pour 1/4 of the 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.

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

Taken from www.food.com/recipe/mussels-luxembourg-style-423746 (may not work)