Steamed Mussels In Wine Sauce
|Onion||1 Large, minced|
|Celery stalks||1 Large, minced|
|Dry white wine||3 Cup (48 tbs)|
|Butter||1⁄4 Cup (4 tbs) (At Room Temperature)|
|Chopped parsley||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
Scrub mussels well with a vegetable brush and rinse.
Put into a kettle with onion, celery, peppercorns, and white wine.
Cover and steam until they open, discarding any that are unopened.
Put mussels onto a deep platter.
Cover and keep warm.
Strain liquid and simmer.
Mix butter and flour together in a small bowl; stir into hot liquid.
Add vinegar, parsley, garlic, salt, and pepper; continue to simmer until liquid is reduced by half.
To serve, pour sauce over mussels