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Mediterranean Mussels with Celery Root and Pearl Onions

Prep time 5 mins
Cook time 12 mins
Yield Makes 4 servings
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.


  • 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
  • Glazed Celery Root
  • Braised Pearl Onions
  • 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

How to Make It

  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.

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

Small Bites, Big Nights (Clarkson Potter, 2007)