Steamed Mussels With Endive
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
51
Spice
44
Sweetness
47
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Heat 2 tablespoons butter in a large Dutch oven or pot over medium-high heat
2
Add the chopped celery stalks, endive, shallots, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring, until the vegetables are softened, 4 to 5 minutes
3
Increase the heat to high and stir in the mussels and thyme
4
Add the wine and bring to a boil; cover and cook, shaking the pot occasionally, until the mussels open, 3 to 5 minutes
5
(Discard any unopened mussels
6
) Transfer the mussels and vegetables to a bowl using a slotted spoon
7
Whisk the remaining 6 tablespoons butter and the lemon juice into the liquid in the pot
8
Bring to a boil, then remove from the heat and return the mussels to the pot
9
Sprinkle with celery leaves and parsley; toss to coat
10
Serve with toasted baguette
11
Photograph by Charles Masters