Mussels in White Wine Recipe #24045
I love mussels! This recipe was found in a booklet published in Canada's maritime province of Prince Edward Island (P.E.I.) -- not only the home to Canada's mussels, but also of Anne of Green Gables!
by Lennie
40 min | 20 min prep
SERVES 8 -10
- 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
- Soften half the butter and combine with the flour until a paste is formed; set aside.
- In a large skillet, saute vegetables in remaining butter until golden brown.
- Add wine, water and seasonings; bring to a boil, then add mussels.
- Steam, covered, over high heat until mussels open-- expect this to take anywhere from 5 to 8 minutes.
- Drain mussels, reserving juice and discarding veggies.
- Remove mussel meat from shells, reserving half the shells.
- Place mussels back on the half-shells and keep warm on a serving dish.
- Bring strained liquid to a simmer and stir in the butter/flour paste.
- Cook, stirring, until smooth-- about 2 to 4 minutes.
- Spoon sauce over mussels and garnish with chopped parsley.
- Can be served as an appetizer or main course.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 24045 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars