AskTheChef recipe Classic Mussels

Fast and easy dinner recipe! Enjoy!


2kg mussels
As needed:

2 medium-sized onions
1stalk celery
2tbsp parsley leaves, sliced
4sprigs thyme
2leaves bay leaf
1dl dry white wine
As needed:

freshly ground black pepper
Preparation method:

- Rinse the mussels in plenty of cold water. 
Discard any mussels with a broken shell. 
Lightly tap any open mussels to see whether they close shut.
 If they do, they are still alive and are fine to use; 
if they don't, discard.
- Heat some butter in a large mussel pot or another large pan
 with enough room to shake the mussels while they 
are being cooked.
- Briefly sauté the onion and celery in the butter and 
add the mussels, Italian parsley, thyme, bay leaf, 
white wine and pepper.
- Increase the heat and bring to the boil. Shake three or 
four times; the mussels will be done in less than 10 minutes. 
They are done when they are wide open.
- Serve immediately, or incorporate the pan juices 
and the mussels in another dish.

Serving suggestions:

- The classic way to serve this dish is with chips and 
home-made mayonnaise with a dash of lemon juice.
- Use the pan juices as the basis for a creamy soup 
with cream, mustard and tarragon.
- After cooking, the mussels can be soaked in a warm 
dressing to infuse.

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