3 stalks celery, chopped, plus chopped celery leaves,
2 heads Belgian endive, sliced crosswise 1 inch thick
4 large shallots, chopped
3 cloves garlic, crushed Kosher salt and freshly ground pepper
4 pounds mussels, scrubbed and debearded
4 sprigs thyme
11/2 cups dry white wine
Juice of 1/2 lemon
Chopped fresh parsley, for topping
Toasted sliced baguette, for serving
Instructions
Heat 2 tablespoons butter in a large Dutch oven
or pot over medium-high heat. Add the chopped
celery stalks, endive, shallots, garlic, 1/2
teaspoon salt and a few grinds of pepper; cook,
stirring, until the vegetables are softened, 4
to 5 minutes. Increase the heat to high and
stir in the mussels and thyme. Add the wine and
bring to a boil; cover and cook, shaking the
pot occasionally, until the mussels open, 3 to
5 minutes. (Discard any unopened mussels.)
Transfer the mussels and vegetables to a bowl
using a slotted spoon. Whisk the remaining 6
tablespoons butter and the lemon juice into the
liquid in the pot. Bring to a boil, then remove
from the heat and return the mussels to the
pot. Sprinkle with celery leaves and parsley;
toss to coat. Serve with toasted baguette.
Originally Submitted
7/19/2016
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