Steamed Fresh Mussels in a Creamy Broth

~Leslie~'s Note:

Fresh Steamed Mussels with garlic....mmmmm! These are very simple to make and have a wonderful flavour and aroma. From the BeautyFood Cookbook. Hope you enjoy!

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 2

• 2 lbs mussels
• 1 onion
• 1 -2 celery rib
• 1 tablespoon canola oil
• 1 garlic clove
• 2 cups vegetable stock
• 1⁄3; cup sour cream
• sea salt
• fresh ground black pepper
• ½ bunch fresh parsley
• crusty bread , for accompaniment

Directions:

1. Wash the mussels, scrubbing them thoroughly and carefully removing any attached hairy filaments.
2. Discard any shells that are open!
3. Peel the onion and slice into rings.
4. Trim and wash the celery and cut into slices.
5. In a large skillet, heat the oil over medium heat.
6. Add the onion, and saute until translucent.
7. Add the celery and sautee briefly.
8. Peel and crush the garlic and add it to the skillet.
9. Add the mussels and vegetable stock and bring to a boil.
10. Cover tightly and cook for about 8 minutes.
11. Remove the mussels when all the shells have opened and keep warm.
12. Pass the liquid through a fine strainer into a clean saucepan.
13. Cook over high heat until reduced to about 1/3 of original volume.
14. Stir in the Sour Cream and just heat through.
15. Season with salt and pepper.
16. Wash and shake dry the parsley, remove the leaves from the stalks and chop the leaves finely.
17. Sprinkle the parsley over the sauce.
18. Place mussels in sauce and serve hot with crusty bread for dipping.

Reviews

[ChloeBaby]

This was very very good! I made this exactly as written, served it up with some Italian bread, and sat back and basked in the compliments. Thank you so much for posting.

[Peter J]

Awesome! Loved the cream broth and cooked and served as directed other than I was a little more generous with the garlic ;-). A really tasty & quick dish.

[Emily Jane]

Wonderful. And extremely easy to make, not a huge time commitment for this one. I added a bunch of fresh thyme sprigs at the same time as adding the broth and mussels to the onions; and they turned out almost identical to the fabulous mussels I get at a local restaurant. Served with matchstick fries and frites sauce, and crusty bread, it was an amazing accompaniment to the football game this afternoon. :)