Blue Mussels Steamed in Wine
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From Spoonfuls of Germany by Nadia Hassani
Easy
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PrintIngredients
For 1 Person(s)
Recipe
- 8 cups fresh blue mussels
- 3 tablespoons unsalted butter
- 2 large yellow onions, peeled and chopped
- 1 stalk celery, trimmed and chopped
- 1 leek, thoroughly cleaned, trimmed and chopped
- 1 carrot, peeled and chopped
- Salt
- 1/2 teaspoons black peppercorns
- 1 bay leaf
- 1/2 cups coarsely chopped fresh parsley
- 1 cups dry white wine
- Bread, for serving
Blue Mussels Steamed in Wine Directions
- Clean the mussels with a brush under cold running water and remove the beards.
- Melt the butter in a stockpot and sauté the onions until translucent. Add the celery, leek, carrot, salt, peppercorns, bay leaf, parsley and wine. Reduce the heat, cover and simmer for 10 minutes.
- Increase heat to high and add the mussels. Cook for 6 to 8 minutes, or until the mussels open. Discard any mussels that remain shut. Strain the broth and serve with the mussels in a large serving bowl. Serve at once with fresh bread.
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