|
|
Serves 6 |
|
10 lbs fresh mussels |
Purchase the mussels the same day as cooking and keep refrigerated. Allow an hour to clean the mussels as it takes a while to scrub. Ask your guests to help! Place the mussels in a basin of cold water. Scrub with a brush and remove the ‘beard’ of brown strings by gently pulling back and forth.
If the mussel is open, tap it with your finger to see if it closes. If it stays open, discard the mussel. Discard any mussels with broken shells. Drain the water and return to the refrigerator until you are ready for the steamer.
|
|
|
Select two large pots (about 10 quart size) to steam this large quantity of mussels. You may a number of smaller pots if needed.
|
|
3 T olive oil 1 lg sweet onion 1 red pepper 1 yellow pepper 2 cloves garlic 1 cup celery leaves 1 (14oz) can diced tomatoes 1 tsp Provence Herbs
|
Chop the onion and peppers into thin strips 1/4” x 2”. Dice the garlic very fine. Rough chop the celery leaves. Place everything in the steamer pot and sauté until the peppers are tender.
Divide the vegetables between the steamer pots. |
|
2 cups white wine
Crusty French Bread
Optional: Thin spaghetti |
Place the mussels directly on top of the sautéed vegetables. Pour the wine on top. Bring to a steaming boil. Steam for about 5 minutes until the mussels open.
Remove from the steamer, ladle the broth over the shells and serve immediately. Discard any mussels that have not opened. You will want French bread to sop up the broth. I enjoy plain spaghetti to finish up the veggie stew.
|
