Steamed Mussels with Endive Recipe

Name: Steamed Mussels with Endive
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick unsalted butter, cut into small pieces; 3 stalks celery, chopped, plus chopped celery leaves, for topping; 2 heads Belgian endive, sliced crosswise 1 inch thick; 4 large shallots, chopped; 3 cloves garlic, crushed; Kosher salt and freshly ground pepper; 4 pounds mussels, scrubbed and debearded; 4 sprigs thyme; 11/2 cups dry white wine; Juice of 1/2 lemon; Chopped fresh parsley, for topping; Toasted sliced baguette, for serving

Servings: persons

1 stick unsalted butter, cut into small pieces
3 stalks celery, chopped, plus chopped celery leaves, for topping
2 heads Belgian endive, sliced crosswise 1 inch thick
4 large shallots, chopped
3 cloves garlic, crushed
Kosher salt and freshly ground pepper
4 pounds mussels, scrubbed and debearded
4 sprigs thyme
11/2 cups dry white wine
Juice of 1/2 lemon
Chopped fresh parsley, for topping
Toasted sliced baguette, for serving

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
Per serving: Calories 730; Fat 34 g (Saturated 17 g); Cholesterol 190 mg; Sodium 1,520 mg; Carbohydrate 32 g; Fiber 8 g; Protein 58 g
12
Photograph by Charles Masters

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 stick unsalted butter, cut into small pieces, 3 stalks celery, chopped, plus chopped celery leaves, for topping, 2 heads Belgian endive, sliced crosswise 1 inch thick, 4 large shallots, chopped, and more.

Yes, Steamed Mussels with Endive falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steamed Mussels with Endive

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions