- Clean and rinse the mussels several times.
- Remove the broken shells.
- Put the mussels in a large saucepan.
- Add the white wine, onion and vegetables
- Cover the saucepan and bring to the boil
- Every now and then shake up the mussels
- Remove the mussels from the hob when the shells are all open
- Eat the mussels straight from the pot or transfer them on to a deep plate
- Serve with fries or brown bread.
The Austrians are convinced that the word “Gugelhupf” origins in the Middle High German “gugele” (monk’s hood) and “hopf” (yeast). It might also come from the Alsace “Kouglhof”, though, a sweet dish which, according to legend, the Three Wise Men carried with them.
Ajdnek is a sort of cake or pogača. It is considered the best and the richest pastry typical in the Upper Savinjska Valley. Buckwheat flour dough and a filling made of walnuts, honey, vanilla sugar and cinnamon are a delicious match.
The winning mackerel recipe of the European Young Chef Award 2017 was innovated by Aisling Rock, representing Galway – West of Ireland, European Region of Gastronomy 2018.
The reason why Styrian fried chicken in particular is so famous has a lot to do with the “Sulmtal Geflügel” (“Sulmtal poultry”), which is now undergoing something of a revival. Since the 17th century, this name has been given to the particularly fleshy capons and poulards which proved highly popular amongst the nobility of Europe. During the Habsburg Monarchy, this delicious poultry was even supplied to markets on the far side of the Alps, as far away as Trieste and Marburg.
The know-how of dry-stone walling!
Every third Sunday of May, the Italian town of Monterosso al Mare celebrates lemons during the Festa del Limone! The festival brings together the whole community to decorate the village with numerous variations of typical local products, as mentioned by Montale in his poems.
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Poish forests have an abundance of wilde game and it is no wonder that traditional Polish cuisine has been so rich in game for centuries.
Europe’s thermal spas invite you to relax in the lap of luxury. Filled with natural waters and accompanied by lavish treatments, Europe’s pools and modern resorts provide you with the perfect opportunity to unplug, relax and unwind.
In Slovakia’s Pieniny National Park, take in the serenity of a clear river beneath you and lush forests around you.
Strudel, štrudl, štrudla and štrukli – these are the names given by our neighbors in Italy, Slovenia, Slovakia and the Czech Republic to this sweet dream of light pastry and its juicy filling. But in English, the only word which has made it into common use is the German “Strudel”. That is a powerful signal of just how famous the Viennese Apfelstrudel has now become internationally. But it’s all too easily forgotten that this fine pastry once traveled an extensive route from Arabia via the Ottoman Empire and Turkey, before becoming resident in Vienna. However, the long journey was worth it!
Drink coffee the local way: small, strong, often!
- 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