Steamed Mussels
Ingredients
5 lbs fresh mussels | ||
3 sticks unsalted butter | ||
1 bottle dry white wine | ||
5 large onions | ||
1 bunch of celery, chopped | ||
4 large leeks, cleaned and chopped | ||
1 bunch parsley, chopped | ||
2 heads of garlic, peeled and chopped | ||
3 large sprigs of fresh rosemary, chopped | ||
1/2 bulb fennel, chopped | ||
kosher salt and fresh cracked black pepper to taste | ||
1 pint half and half |
Directions:
- In a large pan or dutch oven add the butter and saute the vegetables along with the garlic until tender.
- Add the wine, parsley, spices and half and half. Simmer for 1 hour.
- Clean and rinse the mussels.
- Add the mussels to the simmering stock, cover and cook for about 4-5 minutes or until all the mussels have opened.
- Discard any mussels that do not open.
- Serve the mussels in bowls with some of the stock poured over along with crusty bread.
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