Make Margot Henderson’s steamed mussels with celery and white wine
Perfectly accompanied by a hunk of crusty bread and a glass of white wine, Margot Henderson's steamed mussels are simple, fresh and accentuate the underrated beauty of the coal black bivalves
Make Margot Henderson's steamed mussels with celery and white wine
Serves 2
Preparation time 30 minutes
Cooking time 15 minutes
Ingredients
- 400g mussels
- 6 shallots, peeled and sliced in thin half moons
- 4 cloves of garlic, peeled and sliced thinly
- 2 tbsp of thyme, picked and chopped finely
- 2 bay leaves
- 1 leek, washed and sliced thinly
- 1 stick of celery, sliced thinly
- Celery leaves, picked and roughly chopped
- 2 glasses of white wine
- A knob of butter
- 1 handful flat parsley, picked and chopped
- 50ml extra virgin olive oil
- Maldon salt and black pepper for seasoning
Method
- Make sure the mussels are rinsed thoroughly. Pull out their beards if any aren't closed already. If they don't close after a gentle tap they're dead, so don't use them. Once cleaned keep the mussels in the fridge out of water with a damp cloth over them.
- In a large pan that you've got a lid for, heat the oil and add all your washed and thinly sliced vegetables, seasoning as you go with a little salt and pepper.
- Cook until vegetables are soften and unctuous.
- Add the mussels, white wine and pop the lid on. Steam gently and give them a little shake.
- Once the mussels have opened add a knob of butter and the celery leaves last.
- Remove mussels into a serving bowl. Simmer veg and sauce for a moment, check if it needs anymore seasoning and pour over mussels.
- Serve with white wine and loads of crusty bread.
Margot Henderson and Melanie Arnold are the owners of Rochelle Canteen and Rochelle ICA.
