Mussels, marine style
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Mussels |
| 2 | cups | Sliced onions |
| 2 | cups | Chopped celery & tops |
| 2 | tablespoons | Minced parsley |
| 1 | cup | Minced leeks, white part |
| Only | ||
| 2 | tablespoons | Butter |
| 2 | cups | Dry white wine |
| Italian or French bread | ||
Directions
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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