Tightly shut shells mean that the mussels are fresh and still alive. Select small ones for the most tender mussels.
2 pounds fresh mussels
1/2 cup water
1/3 cup dry white wine
3 tablespoons diced carrot
3 tablespoons diced celery
2 tablespoons chopped fresh parsley
1/8 teaspoon dried crushed red pepper
1 clove garlic, sliced
1 bay leaf
2 tablespoons sliced green onions
How to Make It
Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside remaining mussels.
Combine water and next 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 2 to 3 minutes. Add mussels; bring to a boil. Cover and cook 3 to 4 minutes or until shells open. Remove and discard bay leaf and any unopened mussels. Remove from heat; stir in green onions. Ladle mixture evenly into individual serving bowls.
Oxmoor House Cooking Light Collection
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