4 lbs (2 kg) mussels
¼ celeriac (root celery)
1 bunch of parsley
¾ cup (150g) butter
1 garlic clove
1 bay leaf
1 cup (250 ml) dry white wine
Pell the onion, clean the carrots and
celery, and chop all the vegetables
into small pieces; wash and chop the
Melt the butter in a large pot and
lightly braise the vegetables with the
parsley, garlic, bay leaf, and peppercorns.
Dilute with the white wine and add the
mussels to the stock. Cover and cook
over high heat until the mussels open.
Remove the pot from the stove and serve them from it. An empty mussel shell cab be used to pry out the meat.
Background : Cooked, open mussels greatly enlarged.