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.

Schmarren Chestnut

The Chestnut: sweet, healthy and low in calories. The Valle Isarco/Eisacktal Valley innkeepers show us the taste of the chestnut during the “Valle Isarco Chestnut Speciality Weeks” from the middle of October to the beginning of November when everything revolves around the fruit of the bread-fruit tree. Numerous inns all along the route of the Keschtnweg, in the traditional chestnut growing area of the Valle Isarco offer all sorts of tasty treats during this time, which are all prepared using the noble chestnut.


  • 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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