Prep 20 mins
Cook 20 mins
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!
- 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.
This was excellent with crusty bread of the side, I would make it again!