Steamed Fresh Mussels in a Creamy Broth

Steamed Fresh Mussels in a Creamy Broth

Time: 40 mins

Ingredients

  • 2 lbs mussels
  • 1 onion
  • 1 -2 celery rib
  • 1 tablespoon canola oil
  • 1 garlic clove
  • 2 cups vegetable stock
  • 1/3 cup sour cream
  • sea salt
  • fresh ground black pepper
  • 1/2 bunch fresh parsley
  • crusty bread, for accompaniment

Directions

  • 1 Wash the mussels, scrubbing them thoroughly and carefully removing any attached hairy filaments.
  • 2 Discard any shells that are open!
  • 3 Peel the onion and slice into rings.
  • 4 Trim and wash the celery and cut into slices.
  • 5 In a large skillet, heat the oil over medium heat.
  • 6 Add the onion, and saute until translucent.
  • 7 Add the celery and sautee briefly.
  • 8 Peel and crush the garlic and add it to the skillet.
  • 9 Add the mussels and vegetable stock and bring to a boil.
  • 10 Cover tightly and cook for about 8 minutes.
  • 11 Remove the mussels when all the shells have opened and keep warm.
  • 12 Pass the liquid through a fine strainer into a clean saucepan.
  • 13 Cook over high heat until reduced to about 1/3 of original volume.
  • 14 Stir in the Sour Cream and just heat through.
  • 15 Season with salt and pepper.
  • 16 Wash and shake dry the parsley, remove the leaves from the stalks and chop the leaves finely.
  • 17 Sprinkle the parsley over the sauce.
  • 18 Place mussels in sauce and serve hot with crusty bread for dipping.
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