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.
Coastal Living SEPTEMBER 2009
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.
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