Recept database


Thanks. I've copied and used many of the excellent recipes on this
newsgroup. Now I figure it's time I contributed. The best mussels I have
ever eaten were served at a Portuguese restaurant in Kitchener, Ontario.
After many attempts to duplicate their recipe, I think this one is the

Best Ever Mussels

4       lb.     mussels
1/2     cup     butter
1       med.    onion, chopped
2       cloves garlic, chopped
1       med.    carrot, very thinly sliced
1/2     stalk   celery, very thinly sliced
1/4     cup     parsley, chopped
1       sm.     bay leaf
1       sprig   fresh thyme OR 1/2 tsp. dried thyme
1/2     tsp.    freshly ground black pepper
1/8     tsp.    cayenne
1-1/2   cups    dry white wine (For those who don't use alcohol,
don't worry, it is all boiled off well before the dish is

Thoroughly scrub and de-beard mussels. Discard any that will not close.
Melt butter in large, non-reactive stock pot.  Add onion, garlic, carrot
and celery. Saute approx. 5 minutes. Add parsley, bay leaf, thyme, pepper
and cayenne, cook another 2 or 3 minutes. Add white wine, cover and bring
to a boil. Gently add mussels and cover. Cook over high heat 5 minutes.
Start timing from the moment first steam escapes from under lid. Holding
the lid, shake pot at frequent intervals to ensure mussels are cooked
evenly. Discard any mussels that do not open. Remove mussels to a heated
earthenware dish. Pour liquour off carefully to leave behind any sand.
Serve liquour along with mussels. Provide lots of warm, crusty Portuguese
(or French, if you can't find Portuguese) rolls for mopping up the
liquour.  And for those who do use alcohol, along with the mussels, serve
a chilled bottle of the same wine used in cooking the dish. Enjoy. Ross
Reid, Branchton, Ontario, Canada. 

Ross Reid, 
Branchton, Ontario.
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Created: Mon May 25 05:03:51 2015