Mediterranean Mussels with Celery Root and Pearl Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Make a company-worthy mussels dish that will have your guests begging for more. If you're short on time, make the glazed celery root or braised onions ahead. Ingredients:
1/3 cup olive oil |
3 garlic cloves, thinly sliced |
3 tablespoons thinly sliced shallots |
30 flat-leaf parsley leaves |
1/3 cup dry vermouth |
3 cups fish broth |
36 mussels, scrubbed and debearded |
3 tablespoons unsalted butter |
glazed celery root |
braised pearl onions |
1/4 cup preserved lemon, minced |
30 celery leaves |
kosher salt, to taste |
freshly ground pepper, to taste |
4 slices toasted sourdough bread, rubbed with a halved garlic clove |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add garlic and shallots; sauté 2 minutes or until golden brown.
2. Add parsley and vermouth; cook 1 minute or until vermouth has almost evaporated.
3. Stir in fish broth, and bring to a boil. Add mussels; cover and cook 2 to 4 minutes or until mussels open. (Discard any that do not.)
4. Reduce heat to low; stir in butter and next 6 ingredients. To serve, place 1 piece of bread into each of 4 shallow bowls. Spoon mussels over bread.
5. *Preserved lemon is available at specialty markets. If unavailable, substitute 2 teaspoons lemon zest and 1/2 teaspoon salt.
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