Mediterranean Mussels with Celery Root and Pearl Onions

Coastal Living
Make a company-worthy mussels dish that will have your guests begging for more. If you're short on time, make the glazed celery root or braised onions ahead.
Makes 4 servings


+ Add To Shopping List
1/3 cup olive oil
3 garlic cloves, thinly sliced
3 tablespoons thinly sliced shallots
30 flat-leaf parsley leaves
1/3 cup dry vermouth
3 cups fish broth
36 mussels, scrubbed and debearded
3 tablespoons unsalted butter
1/4 cup preserved lemon, minced*
30 celery leaves
Kosher salt, to taste
Freshly ground pepper, to taste
4 slices toasted sourdough bread, rubbed with a halved garlic clove


Prep: 5 Minutes
Cook: 12 Minutes

1. Heat oil in a large Dutch oven over medium-high heat. Add garlic and shallots; sauté 2 minutes or until golden brown.

2. Add parsley and vermouth; cook 1 minute or until vermouth has almost evaporated.

3. Stir in fish broth, and bring to a boil. Add mussels; cover and cook 2 to 4 minutes or until mussels open. (Discard any that do not.)

4. Reduce heat to low; stir in butter and next 6 ingredients. To serve, place 1 piece of bread into each of 4 shallow bowls. Spoon mussels over bread.

*Preserved lemon is available at specialty markets. If unavailable, substitute 2 teaspoons lemon zest and 1/2 teaspoon salt.

Created date

August 2009