Category:
Main Courses

Seasons:
December, November, October, September, August, July, June, May, April, March, February, January

From Spoonfuls of Germany by Nadia Hassani

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.