See Ingredients

Mussels and Fries

  1. Clean and rinse the mussels several times.
  2. Remove the broken shells.
  3. Put the mussels in a large saucepan.
  4. Add the white wine, onion and vegetables
  5. Cover the saucepan and bring to the boil
  6. Every now and then shake up the mussels
  7. Remove the mussels from the hob when the shells are all open
  8. Eat the mussels straight from the pot or transfer them on to a deep plate
  9. Serve with fries or brown bread.

Boiled Veal

There is practically no more delicious proof of how firmly the Austrian cuisine is rooted in the heart of Europe than one of the most typical of Viennese dishes: boiled veal, or Tafelspitz. Good-quality beef, a few vegetables, aromatic spices and plenty of water to cook in – these are the vital ingredients. The same ingredients, though, also come together when the French are creating their “pot-au-feu”, or the Italians their “bollito misto”. In the case of the latter, veal and chicken meat or tongue might be added, but then some small differences should remain despite us all being good Europeans together.


  • 1 kg mussels per person
  • a dash of white wine
  • 1 onion sliced in rings
  • 1 stalk of celery
  • 1 chopped carrot
  • salt and pepper
  • parsley

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