Mussels With Vegetable Julienne Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineAmericanCourseSide Dish
MethodBoilMain IngredientSeafood
Interest GroupEveryday

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.

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