Mussels in Wine

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3 qts mussels
1/2 cup butter or margarine
1 tbsp flour
1 small garlic clove, minced
1/4 cup celery, finely diced
1/2 cup carrot, finely diced
1/4 cup onion, finely diced
3/4 cup dry white wine
3/4 cup water
1 bay leaf
1 sprig parsley
pinch dried thyme
pinch ground pepper
1/2 cup parsley, finely chopped


1. Soften half of the butter (margarine) and combine with flour until a paste is formed. Set aside. Saute vegetables in the remaining butter (margarine) until golden brown. Add wine, water and seasonings. Bring to a boil, and add mussels.

2. Stem covered over high heat until mussels open (5-8 minutes). Drain mussels, reserving juice and discarding vegetables. Remove mussel meats from shells, reserving half of the shells.

3. Place meats back on the half-shells and keep warm on a serving dish. Bring strained liquid to simmer and stir in the butter/flour paste. Cook 2-4 minutes, stirring until smooth. Spoon sauce over mussels and garnish with chopped parsley.

Makes 8-10 servings.

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