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Rheine mussels

Rhineland-style mussels

Main dishes

Rheine mussels: cooked in a white wine broth with onion, leek, celery, carrot, crushed pepper, bay leaf, and cloves.

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Recipe from Cadfaell, Klaus Eifert, Prog and 1 other contributors, adapted by Recette de cuisine · · updated on

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Rhin clams are prepared using a traditional recipe, employing clams from the Rhin region.

Ingredients and directions

  • Prep time20 min
  • Cook time10 min
  • Total30 min
  • DifficultyEasy
  • CostModerate
  • Cooking methodcooked in a pot on the stove
  • Estimated cost$14.68 $3.67 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Gluten-free

Ingredients

4 people
  • $8.94
  • $0.93
  • $1.60
  • $0.86
  • $0.77
  • $0.92
  • $0.64
  • $0.02

Prices from US supermarkets for 3 of 8 ingredients; Belgian prices for the rest.

Directions

  1. Scrub the mussels clean, discarding any that remain open. ≈ 2 min
  2. Finely chop the onions, leek, celery, and carrots. ≈ 8 min
  3. Place all the ingredients in a large stockpot, reserving some of the onions to cover the mussels. ≈ 3 min
  4. Cover and cook for 6 to 10 minutes, until the top onions are tender and all the mussels have opened. Serve with buttered rye bread.

The bill

Rhineland-style mussels

  • 2 kg of mussels$8.94
  • 4 to 5 medium-sized onions$0.93
  • 1 leek$1.60
  • 1/2 celeriac$0.86
  • 2 carrots$0.77
  • 250 ml of white wine$0.92
  • 2 tablespoons of crushed pepper$0.64
  • 1/2 teaspoon of salt$0.02

Total$14.68

that's $3.67 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 2 kg of mussels
  • 4 to 5 medium-sized onions
  • 1 leek
  • 1/2 celeriac
  • 2 carrots
  • 250 ml of water
  • 250 ml of white wine
  • 2 tablespoons of crushed pepper
  • 1 to 2 bay leaves
  • 2-3 whole cloves of allspice
  • 1/2 teaspoon of salt

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