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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tightly shut shells mean that the mussels are fresh and still alive. Select small ones for the most tender mussels. Ingredients:
2 pounds fresh mussels |
1/2 cup water |
1/3 cup dry white wine |
3 tablespoons diced carrot |
3 tablespoons diced celery |
2 tablespoons chopped fresh parsley |
1/8 teaspoon dried crushed red pepper |
1 clove garlic, sliced |
1 bay leaf |
2 tablespoons sliced green onions |
Directions:
1. Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside remaining mussels.
2. Combine water and next 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 2 to 3 minutes. Add mussels; bring to a boil. Cover and cook 3 to 4 minutes or until shells open. Remove and discard bay leaf and any unopened mussels. Remove from heat; stir in green onions. Ladle mixture evenly into individual serving bowls.
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