Ingredients:
1/2 cup butter
1 teaspoon all-purpose flour
1 clove garlic, minced
1/4 cup finely diced celery
1/2 cup finely diced carrots
1/4 cup finely diced onions
3/4 cup dry white wine
3/4 cup water
1 bay leaves
1 sprig parsley
1 pinch dried thyme
1 pinch black pepper
3 quarts mussels
1/2 cup finely chopped fresh flat-leaf Italian parsley
Directions:
Soften half the butter and combine with the flour until a paste is formed; set aside.
In a large skillet, saute vegetables in remaining butter until golden brown.
Add wine, water and seasonings; bring to a boil, then add mussels.
Steam, covered, over high heat until mussels open– expect this to take anywhere from 5 to 8 minutes.
Drain mussels, reserving juice and discarding veggies.
Remove mussel meat from shells, reserving half the shells.
Place mussels back on the half-shells and keep warm on a serving dish.
Bring strained liquid to a simmer and stir in the butter/flour paste.
Cook, stirring, until smooth– about 2 to 4 minutes.
Spoon sauce over mussels and garnish with chopped parsley.
Can be served as an appetizer or main course.
Servings: 8-10
Time preparation: 20 min.
Time total: 40 min.