Mussels, marine style

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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