Mussels with white wine and vegetables
Seasoned and cooked in a white wine broth, these scrumptious mussels could find the fresh seafood lover in anyone.
- 15 mins preparation
- 15 mins cooking
- Serves 4
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Ingredients
Mussels with white wine and vegetables
- 2 kilogram small blue mussels
- 30 gram butter
- 1 medium (150g) brown onion, chopped finely
- 1 medium (120g) carrot, chopped finely
- 1 stick (100g) celery, trimmed, chopped finely
- 1 clove garlic, crushed
- 1/2 cup (125ml) dry white wine
- 8 slices crusty bread
- 1 tablespoon olive oil
- salt and freshly ground black pepper
- 1/2 cup chopped fresh flat-leaf parsley
Method
Mussels with white wine and vegetables
- 1Scrub the mussels and remove beards.
- 2Heat butter in large saucepan, add onion, carrot, celery and garlic; cook stirring, until onion is soft.
- 3Add wine, bring to the boil. Add mussels, cook, covered, for about 5 minutes or until mussels open.
- 4Meanwhile, brush bread with oil and grill until toasted on both sides.
- 5Season the broth to taste with salt and black pepper.
- 6Sprinkle mussels and broth with parsley; serve with toast.
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