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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.



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