FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes
Home | Articles | Food Trivia | Today in Food History | Food Timeline | RECIPES | Cooking_Tips | Food_Videos | Food_Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals & Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
See also article: Make A Mussel
• 2 lbs. mussels
• 1 small to medium carrot, cut into small dice
• 1 stalk celery, cut into small dice
• 1 small onion, cut into small dice
• Salt and pepper to taste
• Olive oil, as needed
• 2 garlic cloves, finely chopped
• 1 cup chicken stock
• 4 oz. dry white wine
• Chopped parsley to taste
Rinse, scrub, and de-beard the mussels, discarding any that are cracked or open and will not close.
Sauté the carrot, celery, and onion, with salt and pepper in the olive oil until softened but not brown.
Add the garlic and sauté one more minute.
Deglaze the pan with the stock and wine and bring to a boil.
Add the mussels, cover, and cook until the mussels open.
Finish with a generous sprinkling of parsley and serve with bread for dipping in the juice.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.