Mussels With Vegetable Julienne Recipe
Ingredients
Freshly ground black pepper
60g carrots, cut into thin strips
4 cloves garlic, chopped
60g celery, cut into thin strips
125ml dry white wine
3 tblspn chopped fresh parsley
125ml water
2kg mussels, scrubbed, beards removed
Salt
2 spring onions, sliced into thin rings
Directions
Combine carrots, celery, parsley, garlic, wine and water in a large saucepan.
Bring to the boil, reduce heat to a simmer, cook for 3 minutes.
Add mussels, increase heat to high.
Cover, steam mussels, shaking the pan from side to side over the heat, until mussels have opened, about 5 minutes.
Remove open mussels, cook remaining mussels a few minutes longer.
Discard any mussels which have not opened after additional cooking.
Divide mussels between 4 heated deep bowls.
Stir spring onions into broth, season to taste with salt and freshly ground pepper.
Ladle over mussels, serve hot.
Bring to the boil, reduce heat to a simmer, cook for 3 minutes.
Add mussels, increase heat to high.
Cover, steam mussels, shaking the pan from side to side over the heat, until mussels have opened, about 5 minutes.
Remove open mussels, cook remaining mussels a few minutes longer.
Discard any mussels which have not opened after additional cooking.
Divide mussels between 4 heated deep bowls.
Stir spring onions into broth, season to taste with salt and freshly ground pepper.
Ladle over mussels, serve hot.
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