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Seaside Mussels

Diet.Chef's picture
  Mussels in shells 4 Dozen
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Dried thyme 1⁄2 Teaspoon, crushed
  Bay leaf 1
  Olive oil 1 Tablespoon
  Dry white wine 1 Cup (16 tbs)

Scrub mussels in shells under cold running water.
Remove beards (see small photo above).
In an 8 to 10 quart Dutch oven combine 4 quarts cold water and 1/3 cup salt; add mussels.
Soak for 15 minutes; drain and rinse.
Discard water.
Repeat twice.
In the Dutch oven cook celery, onion, garlic, thyme, and bay leaf in hot olive oil, covered, till onion is tender.
Stir in wine.
Cover and simmer for 5 minutes.
Add mussels.
Cover and simmer for 3 to 5 minutes or till shells open.
Discard any unopened shells and the bay leaf.
Divide mussels and cooking liquid among 4 shallow bowls.

Recipe Summary

Difficulty Level: 
Main Dish

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