"Krone" one-dish menu

Quick and easy: mussels for gourmets

Christoph "Birdy" Vogler is serving a classic of French cuisine today: moules-frites.

(Bild: Imre Antal)

Every week we present the "Krone" one-dish menu - simply prepared and with just a few ingredients. The video is also available on our social media channels to make it even easier to cook. On the menu this week: moules frites with fries.

It sounds incredibly complicated, but it's not at all! Christoph Vogler, head chef at Aelium, shows you how to prepare moules-frites, a special kind of mussel recipe. 

First, the mussels are soaked in water so that they lose sand. "Here you have to make sure that they are all closed!" emphasizes Vogler. Add a dash of olive oil to a large pan. Chop the garlic into small pieces and add. "Let it brown without color so that the oil takes on the garlic flavor," explains the chef. 

Chili is allowed, but not a must
Vogler has already cut the carrots, celeriac, yellow turnips and leeks into thin strips and adds the vegetables. Chili oil is added for a spicy kick. If you like it a little spicier, you can use a little more. Now add the mussels over a high heat. Season with salt and pepper. 

Vogler then pours in the white wine. Put the lid on the pan and simmer for a minute. The chef now adds cold butter. This is called "assembling" - butter is used to refine the flavor of the sauce and thicken it. 

Refine with herbs
In keeping with the season, add a little wild garlic. Otherwise, you can also use parsley, he recommends. Toss briefly so that the butter melts.  

How to eat mussels properly!

Remove the meat from a mussel with a fork. The empty mussel shell now serves as "tongs". You can use them to remove the meat from the remaining mussels.

"A great dish that's quick and easy!" says the award-winning chef, pleased with his work. Enjoy your meal!

You can also find more "Krone" recipes at: www.krone.at/rezept-der-woche