2 tablespoons unsalted butter
1/4 cup diced carrot, cut into 1/4-inch dice
1/4 cup diced celery, cut into 1/4-inch dice
1/4 cup diced shallots, cut into 1/4-inch dice
1 sprig thyme
4 pounds mussels, cleaned
1/4 cup white wine
2 tablespoons chopped parsley
In a large Dutch oven over medium-high heat, melt the butter. Add the carrot, celery, shallots and thyme and sauté until the shallots are soft, about 5 minutes. Add the mussels and wine, cover and steam for 5 minutes or until the mussels open. Discard any mussels that do not open.
Pour the mussels into a warm large bowl, spoon the vegetables and liquid over the mussels and sprinkle with parsley.
- per Serving
- Makes 6 servings
- Fat. Total
- % Cal. from Fat