Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Mussels

  2. 2 tablespoons 30ml Unsalted butter

  3. 2 tablespoons 30ml Extra-virgin olive oil

  4. 1 Leek (3" of green left on) - chopped

  5. 1/2 cup 55g / 1.9oz Diced (1/4") celery

  6. 1/4 cup 15g / 1/2oz Chopped onion

  7. 1/2 cup 20g / 0.7oz Chopped flat-leaf parsley - plus

  8. 2 tablespoons 30ml Chopped flat-leaf parsley - for garnish

  9. 1 tablespoon 15ml Finely-minced garlic Salt - to taste Freshly-ground black pepper - to taste

  10. 2 cups 474ml Dry white wine

  11. 1 cup 237ml Water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Scrub and rinse the mussels well in several changes of cold water. Just before cooking, pull off their beards. Melt the butter with the oil in a large pot over medium-low heat. Wilt the leek, celery and onion, stirring, for 7 minutes; add 1/2 cup parsley and the garlic in the last 3 minutes. Season with salt and pepper. Add the mussels, wine and water, then raise the heat to high. Cover and cook, shaking the pan occasionally, until the mussels open, 6 to 8 minutes. Discard any that do not open. Serve in shallow bowls with the broth. Sprinkle with remaining parsley. This recipe yields 4 servings. Per serving: 750 calories, 26g carbohydrates, 100g protein, 20g fat, 275mg cholesterol. Description: "These are excellent with a thick slice of toasted bread to dip in the broth."


Send feedback