Mussels in White Wine

Ingredients

• 1/2 cup butter
• 1 teaspoon all-purpose flour
• 1 clove garlic, minced
• 1/4 cup finely diced celery
• 1/2 cup finely diced carrot
• 1/4 cup finely diced onion
• 3/4 cup dry white wine
• 3/4 cup water
• 1 bay leaf
• 1 sprig parsley
• 1 pinch dried thyme
• 1 pinch black pepper
• 3 quarts mussels
• 1/2 cup finely chopped fresh flat-leaf Italian parsley

Directions

1. 1

   Soften half the butter and combine with the flour until a paste is formed; set aside.

2. 2

   In a large skillet, saute vegetables in remaining butter until golden brown.

3. 3

   Add wine, water and seasonings; bring to a boil, then add mussels.

4. 4

   Steam, covered, over high heat until mussels open-- expect this to take anywhere from 5 to 8 minutes.

5. 5

   Drain mussels, reserving juice and discarding veggies.

6. 6

   Remove mussel meat from shells, reserving half the shells.

7. 7

   Place mussels back on the half-shells and keep warm on a serving dish.

8. 8

   Bring strained liquid to a simmer and stir in the butter/flour paste.

9. 9

   Cook, stirring, until smooth-- about 2 to 4 minutes.

10. 10

    Spoon sauce over mussels and garnish with chopped parsley.

11. 11

    Can be served as an appetizer or main course.