Seaside Mussels Recipe
Ingredients
| 4 dozen mussels in shells | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| Bay Leaf | 1 | |
| 1 tablespoon olive or cooking oil | ||
| Dry white wine | 1 Cup (16 tbs) | |
Directions
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.
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.
Chef
