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.