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1 pound mussels
1 tablespoon olive oil
¼ cup chopped celery
1 small onion, chopped
2 garlic cloves, minced
1 bay leaf
2 teaspoons dried basil
8 ounces dry white wine
Fresh parsley to garnish
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Discard any broken or open mussels. Place the mussels in a large bowl of clean water to allow them to filter out sand and salt.
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In a large pot, heat the olive oil over medium-high heat. Add the celery, onion, garlic, bay leaf, and basil and sauté until the onions are soft.
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While the vegetables are sautéing, scoop the mussels from the bowl of water (do not drain in a colander) and place them in another bowl of clean water. Remove the beards (the threads emerging from the shell) by holding the mussel in one hand, and grasping the beard with a dry dishtowel in the other hand. Yank the beard sharply toward the hinge end of the mussel to remove it.
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Clean the mussels under cool tap water to brush off any additional sand.
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When the mussels are clean, add the wine and all of the mussels to the pot. Cover and steam, shaking occasionally, until the mussels are open, about 7-10 minutes.
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Remove the mussels from the pot and strain the cooking liquid through a strainer lined with cheesecloth.
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Pour the cooking liquid over the mussels. Garnish with fresh parsley and serve.
Courtesy of the National Fisheries Institute. Oldways photo.
Nutrition
Calories: 380Fat: 12g
Saturated Fat: 2g
Sodium: 662mg
Carbohydrate: 17g
Fiber: 1g
Protein: 28g
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