Moules au Vin Blanc

1. 1

   Debeard the mussels and allow them to soak 1 to 2 hours in a large potful of water, to which a fistful of salt has been added.

2. 2

   After soaking is completed, rinse with cold water.

3. 3

   In a large kettle, heat butter, onions, celery, salt and pepper over a low flame until the onions turn yellow.

4. 4

   Do not allow them to brown.

5. 5

   Add mussels atop onions and celery; add dry white wine.

6. 6

   Cover the kettle; heat with high flame.

7. 7

   Steam mussels, shaking kettle every 3-4 minutes until all shells open wide (about 10 minutes).

8. 8

   Discard any unopened mussels.

9. 9

   Place mussels into a deep dish or pail.

10. 10

    Ladled some of the remaining liquid onto the mussels and top with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.