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Mussels supreme

Recipe from: 9/6/1990 12:00:00 AM
Ingredients 7
Servings 6


  • 50
    fresh mussels
  • 1
    large onion, sliced
  • 2
    stalks celery, chopped
  • 15
  • 125
    white wine
  • 100
  • 5
    black pepper


Clean the mussels as follows: Discard any mussels with broken or cracked shells, including those that remain open when you tap the shell. Scrub the shells, removing any beards with a knife. Rinse under cold running water and soak in clean cold water for 30 minutes. Replace the water regularly to remove any sand that might have been expelled. Rinse once more. Mussels should be cooked immediately after they have been harvested. Sauté the onion and celery in the hot butter until soft. Add the white wine, water and black pepper and bring to the boil. Add the mussels, cover and boil for 10 minutes or until the mussels open. Shake the saucepan every now and then. Discard any mussels that have not opened. Serve with the sauce and fresh bread.

Read more on: fish/seafood

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