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