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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
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.
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Mussels 05