Mussels in White Wine

Lennie's Note:

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!

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• ½ cup butter
• 1 teaspoon all-purpose flour
• 1 clove garlic , minced
• ¼ cup finely diced celery
• ½ cup finely diced carrot
• ¼ cup finely diced onion
• ¾ cup dry white wine
• ¾ cup water
• 1 bay leaf
• 1 sprig parsley
• 1 pinch dried thyme
• 1 pinch black pepper
• 3 quarts mussels
• ½ cup finely chopped fresh flat-leaf Italian parsley

Directions:

1. Soften half the butter and combine with the flour until a paste is formed; set aside.
2. In a large skillet, saute vegetables in remaining butter until golden brown.
3. Add wine, water and seasonings; bring to a boil, then add mussels.
4. Steam, covered, over high heat until mussels open-- expect this to take anywhere from 5 to 8 minutes.
5. Drain mussels, reserving juice and discarding veggies.
6. Remove mussel meat from shells, reserving half the shells.
7. Place mussels back on the half-shells and keep warm on a serving dish.
8. Bring strained liquid to a simmer and stir in the butter/flour paste.
9. Cook, stirring, until smooth-- about 2 to 4 minutes.
10. Spoon sauce over mussels and garnish with chopped parsley.
11. Can be served as an appetizer or main course.

Reviews

[nygalcooking]

This was excellent with crusty bread of the side, I would make it again!