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Sadly this recipe is short of one vital ingredient: fresh garlic, finely diced and added to the juices before cooking. I would also suggest you use a dry white wine, such as a Muscadet from the Loire estuary area in France and mix in a little Dijon mustard (a tablespoon for 600 grams to 1000 grams (one kilo) of mussels. To open and check the mussels' quality, just heat in a light covering of water with a little wine, then you could drain the mussels and cook them in the clean juices with a good measure of white wine, garlic, mustard, black pepper from the mill, et voilà!
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Instructions
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. After soaking is completed, rinse with cold water.
In a large kettle, heat butter, onions, celery, salt and pepper over a low flame until the onions turn yellow. Do not allow them to brown.
Add mussels atop onions and celery; add dry white wine. Cover the kettle; heat with high flame. Steam mussels, shaking kettle every 3-4 minutes until all shells open wide (about 10 minutes). Discard any unopened mussels.
Place mussels into a deep dish or pail. Ladled some of the remaining liquid onto the mussels and top with chopped parsley.
Author's Comments
Best served with a cold light dry white wine such as Pinot Grigio or Aveleda Vinho Verde This also goes well with ice-cold beer. <br />
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Keep slices of french bread handy. The juice is great for dipping. <br />
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We have found that high quality beer which is not too bitter works as well as white wine and gives a somewhat richer flavor. Michelob or Stella Artois are excellent choices.<br />
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Recipe given me in 1968 by Mme Lemlin <br />
Univ. de Liège Service de Microbiologie
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