Steamed Mussels


  • 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


  • 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.

Print Recipe

No Comments

Leave a reply