PUBLISHED : Sunday, 07 April, 2002, 12:00am
UPDATED : Sunday, 07 April, 2002, 12:00am

Mussels with white wine


500 grams mussels

2 tbsp oil

1 stalk celery, chopped

3 shallots, minced

1 clove garlic, sliced

1/4 cup chicken broth (if canned, use 2 tbsp broth and 2 tbsp water)

1/4 cup white wine

2 tbsp unsalted butter

Chopped parsley, for garnish

Salt and freshly ground black pepper, to taste


Step 1: Rinse the mussels under cold running water.

Step 2: Heat the oil in a large pan. Add the celery, shallots and garlic and cook until vegetables have softened. Add the mussels, chicken broth and white wine, cover pan with the lid and cook over low heat until the mussels have opened.

Step 3: Divide mussels between two large bowls, discarding any that haven't opened. Put the pan over medium heat and swirl the butter into the liquid. Taste the sauce and adjust seasonings. Pour sauce over the mussels and sprinkle with parsley.


Send to a friend

To forward this article using your default email client (e.g. Outlook), click here.


Enter multiple addresses separated by commas(,)