Prep 10 mins
Cook 30 mins
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!
- 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
- 1⁄2 bunch fresh parsley
- crusty bread, for accompaniment
- Wash the mussels, scrubbing them thoroughly and carefully removing any attached hairy filaments.
- Discard any shells that are open!
- Peel the onion and slice into rings.
- Trim and wash the celery and cut into slices.
- In a large skillet, heat the oil over medium heat.
- Add the onion, and saute until translucent.
- Add the celery and sautee briefly.
- Peel and crush the garlic and add it to the skillet.
- Add the mussels and vegetable stock and bring to a boil.
- Cover tightly and cook for about 8 minutes.
- Remove the mussels when all the shells have opened and keep warm.
- Pass the liquid through a fine strainer into a clean saucepan.
- Cook over high heat until reduced to about 1/3 of original volume.
- Stir in the Sour Cream and just heat through.
- Season with salt and pepper.
- Wash and shake dry the parsley, remove the leaves from the stalks and chop the leaves finely.
- Sprinkle the parsley over the sauce.
- Place mussels in sauce and serve hot with crusty bread for dipping.
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.
Fantastic flavor! Made exactly as posted, except I use4d 1 cup chicken broth and 1cup Foster's Lager (which I needed to use up). The garlic really shone through, and the bread is mandatory for soaking. Made for ZWT8,
This recipe is fabulous! I made half the amount for 2 of us, using New Zealand Kiwi green shell mussels. I made this as listed and used a slice of nice whole grain bread to sop up the delicious broth. Made for ZWT8. Thanks ~Leslie~! :)