Ingredients
2 kilogram black mussels
30 gram butter
1 brown onion (150g), chopped finely
1 carrot (120g), chopped finely
1 trimmed celery stalk (100g), chopped finely
1 clove garlic, crushed
1/2 cup (125ml) dry white wine
8 slice crusty bread
1 tablespoon olive oil
1/2 cup chopped fresh flat-leaf parsley
Method
1. Scrub mussels; remove beards.
2. Heat butter in large saucepan; cook onion, carrot, celery and garlic,stirring, until onion is soft.
3. Add wine to pan; bring to a boil. Add mussels; cook, covered, 5 minutes or until mussels open (discard any that do not).
4. Meanwhile, brush bread with oil and grill until toasted on both sides.
5. Sprinkle mussels and broth with parsley; serve with toast.
Use a stiff brush to scrub the mussels under cold water.
Note
Related
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