Mussels in Wine
When choosing mussels, look for those with tightly closed shells. Discard any that are not completely closed. Use a stiff brush to scrub shells thoroughly under cold, running water. Remove the beard (the scraggly part sticking out of the shell) by holding it with a kitchen towel and pulling down against the edge of the shell.
Serves: 4Hands-on: 30 minutesTotal: 40 minutesDifficulty: Easy
- 1½ lbs. mussels, shells scrubbed well and beards removed
- ½ stalk celery, finely chopped
- 4 medium shallots, peeled and min
- 2 cloves garlic, peeled and minced
- 1 Tbsp. olive oil
- 1 cup dry white wine
- 1 medium lemon, cut into wedges
- In a large, high-sided skillet with lid over medium-high heat, heat the olive oil. Add the shallots and sauté 3 minutes, or until soft and golden. Add garlic and sauté and additional 30 seconds. Increase heat to high and add mussels. Add the wine and immediately cover. Cook about 2 to 3 minutes, or until the shells have opened. Discard any muscles that have not opened.
- With a slotted spoon, remove the mussels and place in a serving bowl or individual bowls. Pour the cooking liquid through a fine-mesh strainer lined with cheesecloth into a heatproof measuring cup. Pour the strained broth over the cooked muscles and serve with lemon wedges.