Classic mussels

  • 2 kg mussels
  • 6 stalks celery
  • 2 large carrots
  • 2 shallots
  • 1 leek
  • 1 clove garlic
  • 25 g salted butter
  • 250 ml dry white wine
  • 1 sprig of thyme
  • 1 bay leaf
  • fresh parsley for garnish

Rinse mussels under running water. Tap mussels on the edge of the sink; discard those that do not close. Leave the rest in cold water.

Peal and finely chop the shallots and garlic; finely chop the celery, leek, and carrots. Chop the butter into cubes and divide. Saute vegetables in half of the butter for about 3 minutes; add white wine, bay leaf, and thyme and bring to a high heat. Add mussels and cook on high for five minutes, shaking occasionally. Remove thyme and bay leaf. Bring cooking liquid to a boil and add the remainder of the butter, whisking. Serve with chopped fresh parsley.

Source
Aller Hande here and here.

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