Steamed Fresh Mussels in a Creamy Broth Recipe #137162
Fresh Steamed Mussels with garlic....mmmmm!
These are very simple to make and have a wonderful flavour and aroma.
From the BeautyFood Cookbook.
Hope you enjoy!
by ~Leslie~
40 min | 10 min prep
SERVES 2
- 2 lbs mussels
- 1 onion
- 1-2 celery ribs
- 1 tablespoon canola oil
- 1 garlic clove
- 2 cups vegetable stock
- 1/3 cup sour cream
- sea salt
- fresh ground black pepper
- 1/2 bunch fresh parsley
- crusty bread, for accompaniment
- Wash the mussels, scrubbing them thoroughly and carefully removing any attached hairy filaments.
- Discard any shells that are open!
- Peel the onion and slice into rings.
- Trim and wash the celery and cut into slices.
- In a large skillet, heat the oil over medium heat.
- Add the onion, and saute until translucent.
- Add the celery and sautee briefly.
- Peel and crush the garlic and add it to the skillet.
- Add the mussels and vegetable stock and bring to a boil.
- Cover tightly and cook for about 8 minutes.
- Remove the mussels when all the shells have opened and keep warm.
- Pass the liquid through a fine strainer into a clean saucepan.
- Cook over high heat until reduced to about 1/3 of original volume.
- Stir in the Sour Cream and just heat through.
- Season with salt and pepper.
- Wash and shake dry the parsley, remove the leaves from the stalks and chop the leaves finely.
- Sprinkle the parsley over the sauce.
- Place mussels in sauce and serve hot with crusty bread for dipping.
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5 stars