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Mussels Mariniere
Here’s a rustic dish to serve at a brunch or dinner party. Celery tops add a flavor that you really can’t substitute, so try to stop by the farmer’s market for a fresh
bunch!
Serves 4
Ingredients
¹⁄2 cup finely chopped onion
2 tablespoons butter
2 tablespoons cornstarch
1 cup dry white wine
¹⁄2 cup celery tops, chopped
3 to 4 pounds mussels, scrubbed and tapped
1 cup heavy cream
Salt and pepper to taste
Juice of ¹⁄2 a lemon
¹⁄2 cup fresh Italian flat-leaf parsley, rinsed and chopped
1.Sauté the onion in the butter until soft. Work in the cornstarch. Whisk in the white wine and add the celery tops. Mix and bring to a boil.
2.Pour in the prepared mussels. Cover and continue to boil. After two minutes, stir to bring the bottom ones up.
3.Have a large serving bowl on the side of the pot. Remove mussels as they open.
4.When all of the mussels are open and removed from the pot, reduce heat and add the cream. Heat but do not boil. Add salt and pepper to taste.
5.Pour over the mussels; sprinkle with lemon juice and parsley. Serve in warm bowls with a big bowl for the shells.
Check Out Your Mussels
You must be sure that your mussels are alive. This means they are shut tightly and when you tap two together, you get a sharp click, not a hollow
thump. Often, they will be slightly open but close when tapped — that’s fine. Just don’t use any that are cracked, open, or hollow-sounding. The
same is true for clams. Always scrub clams and mussels with a stiff brush under cold running water.
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