Yield: 1 Servings
Measure | Ingredient |
---|---|
6 pounds | Mussels |
2 cups | Sliced onions |
2 cups | Chopped celery & tops |
2 tablespoons | Minced parsley |
1 cup | Minced leeks, white part |
\N \N | Only |
2 tablespoons | Butter |
2 cups | Dry white wine |
\N \N | Italian or French bread |
Use only mussels with tightly closed shells. Make sure mussels have been well scrubbed under cold running water. Saute' onions, celery, parsley & leeks in butter; add wine & simmer 5 minutes. Add mussels; cover & cook over high heat 10 minutes or until mussels open, shaking or stirring occasionally so mussels change their level & cook evenly.
Serve mussels in large shallow soup bowls, with some strained broth over each portion. Serve with hunks of bread to dip in broth.
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