Moules A La Luxembourgeoise

Prep Time
Cook Time
Ready In

Recipe: #33321

September 12, 2019

"Here the mussels are already cleaned but you may have scrub them and tap and make sure they are alive dont serve any that are closed after cooking. They use 1/2 a bottle of wine and in Luxembourg mussels are always served with french fries"

Original recipe yields 4 servings


  • Serving Size: 1 (704.3 g)
  • Calories 753.2
  • Total Fat - 42.2 g
  • Saturated Fat - 22 g
  • Cholesterol - 211 mg
  • Sodium - 2210 mg
  • Total Carbohydrate - 31.9 g
  • Dietary Fiber - 3 g
  • Sugars - 5 g
  • Protein - 56.6 g
  • Calcium - 206.4 mg
  • Iron - 20.1 mg
  • Vitamin C - 52.2 mg
  • Thiamin - 0.8 mg

Step 1

Lightly fry the onion and shallots in 2 tablespoons of butter in a large pot,

Step 2

And add all the chopped vegetables and the thyme and tarragon,

Step 3

Also finely chopped.

Step 4

Pour in 1/4 bottle of Riesling, and allow to simmer for a quarter of an hour. During this time crush the garlic and mix with the remaining 9 tablespoons of butter.

Step 5

To this add a little freshly milled pepper. Put the pot on a very high heat,

Step 6

And drop the mussels into the boiling contents,

Step 7

Pouring in the rest of the wine.

Step 8

Cover firmly.

Step 9

Every two minutes stir with a circular movement to make sure the mussels do not remain at the buttom of the pot. After ten minutes almost all the mussels should have opened.

Step 10

Now put the garlic butter in the pot.

Step 11

In two to three minutes, with regular stirring, the sauce should have mixed thoroughly.

Step 12

Sprinkle with freshly chopped parsley and serve immediately.

Step 13

Crisp pommes frites should be served with mussels

Tips & Variations

No special items needed.