Steamed Fresh Mussels in a Creamy Broth

Recipe by Leslie
READY IN: 40mins




  • 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.