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
Preparation time 30 minutes
Cooking time 15 minutes
- 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
- 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.